Sicilian Cauliflower Pasta | With Crispy Seasoned Breadcrumbs

Wash the cauliflower and break it into small, bite-sized florets. Thinly slice the garlic, finely chop the chili pepper, and chop the fresh parsley.

Toast the pine nuts in a dry pan until golden, then set aside. In the same pan, heat a tablespoon of olive oil, add the breadcrumbs, a pinch of salt, and a little chopped parsley. Toast over medium heat, stirring constantly, until crispy and golden brown, then transfer to a small bowl.

Bring a large pot of generously salted water to a boil for the pasta. Once boiling, add the spaghetti and cook until al dente according to the package instructions. Before draining, scoop out a cup of the pasta cooking water.