Perciatelli with Cauliflower, Spicy Tomato Sauce, Capers and Pecorino

Ingredients

• 1 small 1 small cauliflower or 1/2 large cauliflower broken into florets
• 2 tablespoons Extra virgin olive oil
• 2 cloves Garlic minced
• 1/4 teaspoon red chili flakes
• 1 14 ounce chopped tomatoes with juice pulsed
• 1/4 teaspoon agave nectar
• 2 tablespoons capers rinsed and chopped
• 3/4 pound perciatelli (bucatini)
• 1/4 cup chopped fresh parsley
• 2 ounces pecorino, grated (1/2 cup), or 1 ounce ea