Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the penne. Peel and mince the shallot. Peel and mince 3 cloves garlic. Destem the red kale and roughly chop the leaves. Zest the lemon. Chop the cauliflower florets into smaller pieces.

Add the chopped cauliflower to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned and crispy, about 20 to 22 minutes. Remove from the oven and toss with red wine vinegar.

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Add the minced shallot, minced garlic, and just ¼ tsp roasted garlic sea salt and cook until translucent, about 1 to 2 minutes. Add the chopped red kale and as many of the red pepper flakes as you’d like and cook until the kale is wilted, about 3 to 4 minutes.

Add the penne to the boiling water and stir. Cook, stirring occasionally, until just al dente (or slightly undercooked), about 5 to 8 minutes. Reserve 1 cup of the pasta water. Drain the penne and add it to the skillet with the kale.

Add the reserved pasta water and 3 tbsp olive oil to the skillet. Bring the pasta to a simmer, reduce heat to low, and add the lemon zest and half the vegan parmesan. Cook the penne until heated through, about 1 to 2 minutes. Taste and season the pasta with as much of the roasted garlic sea salt as you’d like.

Divide the penne aglio olio between large shallow bowls. Top with roasted cauliflower and sprinkle with the remaining vegan parmesan. Serve with lemon wedges.