Heat a large skillet with a lid over medium-high heat until the skillet is very hot. Add the onions and cauliflower and saute 4 minutes until the onions are soft and translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent sticking. Add the garlic and continue to cook for 5 minutes, stir frequently and add liquid as needed. The cauliflower may start to brown on the edges, that’s ok.

Add the pasta and 2 ½ cups of the vegetable broth. Bring to a boil and reduce to a simmer, cook for 8 minutes or until liquid has decreased by half and the pasta is al dente. Stir occasionally during the 8 minutes of cooking.

In a small bowl combine the remaining ½ cup vegetable broth and cornstarch, whisk to combine and create a slurry.

Add the capers, parsley, lemon juice, salt, and pepper to the pot, stir to combine. Add the slurry and stir to combine. Remove from the heat and let sit for 4 minutes to let the sauce thicken.

Serve hot garnished with more parsley, and crushed red pepper, if desired.