Start by bringing a large pot of salted water to a boil. Add the red lentil penne and cook according to package instructions until al dente, usually around 7-9 minutes. Once cooked, reserve ½ cup of the pasta cooking liquid, then drain the pasta and set it aside.

While the pasta cooks, prepare the cauliflower by slicing it into ¾-inch thick planks and breaking them into small florets.

In the same large skillet, drizzle a generous amount of olive oil and add the cauliflower in a single layer. Sprinkle the florets with red pepper flakes and cover the skillet. Cook for about 5 minutes.

Once the cauliflower is browned, remove the skillet's cover and stir. Incorporate the golden raisins, capers, fresh lemon juice, kosher salt, and black pepper, sauté for another 2-3 minutes.

Reduce the heat to low and add the cooked red lentil penne to the skillet. Gradually pour in the reserved pasta water, mixing until everything is well combined.

Serve the pasta warm and garnish each serving with toasted pine nuts and freshly grated Parmesan cheese.