Sicilian Spaghetti with Cauliflower | With Crispy Breadcrumbs

Break the cauliflower into small florets, and finely chop the onion and garlic. Finely chop the fresh parsley.

Heat 1 tablespoon of olive oil in a pan, add the breadcrumbs and pine nuts, then toast over medium heat for 2-3 minutes until golden brown and crispy. Transfer to a small bowl and mix with half of the finely chopped parsley.

Bring a large pot of generously salted water to a boil. Once boiling, add the spaghetti and cauliflower florets together, then cook until al dente, about 8-9 minutes.