2) Heat 30ml of the olive oil in a large saute pan and saute the garlic and chilli flakes for 1 minute. Remove the cauliflower from the water, reserving the water in the pan. Add the cauliflower to the garlic-chilli mixture. Saute briefly until starting to brown, about 3 to 4 minutes.
3) Deglaze the pan with the stock, add in the spinach, cover and leave to wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and leave to simmer for 5 minutes.
4) Return the cauliflower water to the boil, adding more water, if necessary. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the sauce, adding a little pasta water, if needed.
5) Add the pepper, stir gently to combine, transfer to a serving bowl and sprinkle with half the cheese. Garnish with the parsley and drizzle the remaining 30ml of olive oil. Serve immediately with the remaining cheese on the side.