Step 1

Dice the bread into small pieces - you want (at least!) 1/2 cup. Spray generously with oil.

Step 2

Heat a large skillet over medium high heat. Add the bread crumbs and saute for about 2 minutes until golden brown. Remove from the skillet into a bowl and sprinkle with salt.

Step 3

Return the skillet to the stove. Melt the butter then add the oil. When hot, add the smashed garlic cloves and cook for 1 minute until fragrant.

Step 4

Add the cauliflower. Cook, stirring occasionally, for around 3 minutes, then add the red onion and sprinkle with salt and pepper. Continue cooking for another 5 minutes, until the cauliflower is beautiful golden brown but still a bit firm.

Step 5

Remove the smashed garlic cloves.

Step 6

Meanwhile, cook the pasta in salted boiling water - 1 minute less than the recommended cooking time on the packet!

Step 7

RESERVE 1/2 cup of the pasta cooking water. Then drain the pasta or use tongs to transfer it directly to the skillet.

Step 8

Pour the reserved pasta cooking water into the skillet along with the red chili flakes, a good pinch of salt and pepper. Gently toss the pasta for 1 to 2 minutes, until the water evaporates - you will be left with a luscious coating of sauce on each strand of pasta (this is called emulsification) and the cauliflower will finish cooking.

Step 9

Remove from the stove. Grate over zest of 1/2 the lemon and drizzle over about 2 tbsp of lemon juice. Toss quickly.

Step 10

Serve, sprinkled with Pangrattato with freshly grated parmesan and parsley, if using.