Preheat the oven to 350.
Get the shells going and cook until just before al dente, about 8 minutes.
While the pasta is going, chop the cauliflower into little florets, about the size of the shells and sauté it in a little oil until it starts to soften and get brown, about 5 minutes.
Drain the pasta (reserve some pasta water) and add to the cauliflower.
Add the capers, garlic powder, lemon juice, and a pinch of salt, to taste. Add some pasta water to develop a light sauce.
Stir in the ricotta and distribute it evenly.
Divide into your baking bowls or turn out into a baking dish.
Top with breadcrumbs and a drizzle of olive oil.
Bake for 20 to 25 minutes or until top is browned and crispy. Enjoy!