Step 1

Place three-quarters of the cauliflower in a medium saucepan with stock and garlic; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until cauliflower is tender.

Step 2

Meanwhile, cut remaining cauliflower into tiny florets. Heat oil in a large frying pan over high heat, add florets; cook stirring, for 2 minutes until lightly golden. Add breadcrumbs, chilli and extra garlic; cook, stirring for 2 minutes, or until breadcrumbs are golden and crisp. Remove from heat; stir in parsley and rind.

Step 3

Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well; return to pan with parmesan and extra oil.

Step 4

Blend cauliflower stock mixture with milk until very smooth. Stir in extra parmesan and juice. Season to taste.

Step 5

Spoon cauliflower sauce over pasta; serve topped with toasted cauliflower crumbs.