For the cauliflower, heat the oven to 425. Line a rimmed large metal baking sheet with parchment paper. Toss the cauliflower in enough olive oil to lightly coat, then roast for 20 minutes. Flip, then roast for 15 minutes, or until tender and lightly golden brown.
For the panko, heat the olive oil in a small skillet. Toast the panko over medium heat until lightly golden brown, stirring occasionally.
For the pasta, bring a medium-large pot of salted water to a boil. Cook the pasta for 6 minutes or until almost done, stirring occasionally. Drain and rinse under cool water.
Meanwhile, heat the marinara in a medium-small pot over medium-low heat. When the pasta is done cooking, transfer the pasta to the sauce. Fold in the cooked cauliflower, olives, red pepper flakes, black pepper, and salt to taste. Simmer for 1 minutes, or until hot.
Transfer the pasta to a bowl then top with freshly grated Parmesan and a sprinkle of the toasted panko. Top the bowl off with the greens, then drizzle the olive oil on top, followed by the lemon. Sprinkle more panko on top--you might have some left over, then season with black pepper and salt, to taste.
