Method:
Prepare the Cauliflower: Begin by cutting the cauliflower into small florets. In a large pot, bring salted water to a boil and add the pasta. Cook the pasta according to the package instructions, reserving a cup of pasta water before draining.
Cook the Cauliflower: While the pasta is cooking, heat olive oil in a sauté pan over medium heat. Add the cauliflower florets, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until tender and slightly golden.
Sauté the Garlic: Add the minced garlic and red pepper flakes to the cauliflower. Cook for another minute until fragrant.
Combine Pasta and Cauliflower: Once the pasta is cooked and drained, add it to the pan with the cauliflower. Pour in a bit of the reserved pasta water to help create a light sauce. Toss to combine.
Finish the Dish: Stir in the toasted breadcrumbs, grated Parmesan cheese, and a drizzle of olive oil. Toss again and cook for another 2-3 minutes to allow the flavors to meld together.
Serve: Plate the pasta, sprinkle with more Parmesan cheese and fresh parsley, and serve hot!
Variations and Tips:
Vegan Option: Omit the Parmesan and use nutritional yeast for a cheesy flavor. You can also swap breadcrumbs for gluten-free alternatives.
Add Protein: For extra protein, you can add cooked chicken or sausage, or even chickpeas for a plant-based option.
Tomato Twist: For a variation, try adding a few spoonfuls of tomato sauce or cherry tomatoes to add some brightness to the dish.