Preheat the oven to 400°F / 200°C (180°C Fan) and line a baking sheet with parchment paper.

Transfer the cauliflower to the baking sheet and toss with 1 tablespoon olive oil. Season with salt and pepper, spread out in an even level, making sure not to overcrowd.

In a large, deep-sided skillet, heat 2 tablespoons olive oil over medium-high heat. Add capers and cook, stirring occasionally, until crisped, about 3-4 minutes (if needed use a lid or spray guard to prevent the oil from splattering).

Transfer capers to a paper towel-lined plate, reserving the oil in the skillet. Set capers aside.

Add the chickpeas to the same skillet, and cook over medium-high heat, stirring frequently, until beginning to crisp about 5 minutes. Reduce heat to low and and season with salt, pepper, and chili flakes.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large bowl.

To prepare the toasted bread crumbs, in a small non-stick skillet heat 1 teaspoon olive oil and 1 teaspoon of butter on medium-high heat. When the butter is melted, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook, stirring continuously, until browned, about 2 minutes. Remove from the heat, and stir in the grated parmesan. Set aside.

Add the roasted cauliflower to the bowl with the pasta, as well as the lemon juice, remaining 1 tablespoon of olive oil, chickpeas and capers. Season with salt and pepper, and toss to combine. Add the rucola and a sprinkle of grated parmesan. Toss gently.

Serve and enjoy!