Roasted Cauliflower Pasta with Anchovy Garlic Sauce

For the Roasted Cauliflower:

• 6 cups cauliflower florets, from 1 medium head
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Pasta:

• 8 ounces spaghetti dried, cooked al dente
• salt for the water

For the Anchovy Garlic Sauce:

• 1/4 cup olive oil
• 6 cloves garlic minced
• 1 anchovies 2-oz. tin, oil-packed
• 1/2 teaspoon crushed red chile flakes or more if you like it hot
• 1 red bell pepper roasted and diced
• 2 tablespoons capers rinsed
• 2 tbsp. butter cubed
• 3 tbsp parsley finely chopped
• salt freshly ground, to taste
• black pepper freshly ground, to taste
• Parmesan Cheese freshly shaved, for garnish
• 1/4 cup water reserved pasta water