Preheat oven to 400 degrees and prepare a baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Finely dice onion. Finely chop parsley. Halve lemon, and zest for garnish. Cut cauliflower and cut into 1/2"-1" pieces.

Evenly arrange cauliflower pieces on the baking sheet and toss evenly with 1 Tbsp. olive oil and a pinch of salt and pepper and roast in the oven for 20 minutes, or until cauliflower is slightly browned and tender. Remove from heat and allow to cool slightly before serving.

In a medium pan, warm the vegan butter, 2 Tbsp. olive oil, onion, and garlic over medium-high heat about 6 minutes. Combine bouillon cube and ½ cup of water in a cup and whisk until cube is fully dissolved. Add to the pan chili flakes to taste, lemon juice, half the lemon zest, and capers, and stir occasionally for 5 minutes over low-medium heat until slightly reduced and thickened.

Bring a large pot of 6-8 cups of lightly salted water to a rolling boil. Put a colander in the sink. Add capellini and allow to cook for 6-8 minutes, or until al dente. Drain and rinse with cold water to stop cooking process. Pour sauce over pasta, combine and coat, and keep warm over low heat before serving.

In a dry pan, add the pine nuts over medium heat, moving consistently to prevent burning. Pine nuts should be browned and aromatic after 2 minutes. Remove from pan and heat to prevent burning and set aside for garnish.

Arrange a serving of capellini on a plate, twisting pasta to create elegant height as you go. Top with roasted cauliflower. Garnish with a sprinkle of toasted pine nuts, lemon zest, parsley, and a crack of black pepper.