Cauliflower and caprr

Name: Cauliflower and caprr
Cuisine: European, Italian, Mediterranean
Ingredients: 400g dried bucatini (or spaghetti or linguine); zest of ½-1 small unwaxed lemon,; 300g cauliflower florets; 12 walnut halves; 3 tablespoons roughly chopped fresh parsley; 2 tablespoons capers, drained; 20g freshly grated Parmesan, plus more to serve; 1clove of garlic (blanched for 3 minutes in a cup of boiling water for a milder taste); 3 tablespoons good-quality extra virgin olive oil; ½ teaspoon sherry vinegar or red wine vinegar