Begin by heating a generous splash of extra virgin olive oil in a large skillet over medium-high heat until shimmering.

Add the cauliflower florets to the skillet and sauté for about 6-8 minutes, until they are beautifully browned and tender.

Next, stir in the minced garlic, red pepper flakes, sea salt, and dried oregano. Cook for 2 minutes.

Pour in the crushed tomato sauce and warm water, then add the Kalamata olives and capers. Simmer for 8-10 minutes.

In a large pot of boiling salted water, cook the gemelli pasta until al dente, usually around 8 minutes.

Once the pasta is cooked, reserve a cup of the cooking water and drain the rest. Transfer the pasta to the skillet with your sauce.

Remove the skillet from heat, then stir in the freshly chopped parsley and most of the Parmesan cheese.

Dish out your vibrant pasta immediately and garnish with a sprinkle of additional Parmesan cheese on top.