In the bowl of a food processor or heavy-duty blender, combine roasted red peppers, toasted almonds, garlic, cilantro, Parmesan cheese and lime juice. Puree together until just combined. With motor running, slowly pour in the olive oil and puree until the sauce is smooth. Season with salt and pepper.

Transfer the sauce to a small saucepan set over medium-low heat. Whisk in vegetable broth and heat the sauce. Keep warm on low.

Cook the whole grain penne according to package instructions. Drain.

While the pasta is cooking, bring a large pot of salted water to a boil over high heat. Add cauliflower and cook until the cauliflower is tender. Drain and rinse with cold water to stop the cauliflower from cooking further.

In the same pot, combine the penne and about ¾ of the cauliflower. Pour in roasted red pepper sauce and toss to coat. Stir in the capers.

Set the pot over medium heat and re-heat to serving temperature. Taste and season with salt and pepper, to taste.

Serve, topping each portion with the remaining cauliflower, minced cilantro and grated Parmesan cheese.