Trim away any green leaves of cauliflower & chop off the thick bottom part of the stem. Using a sharp knife, cut the florets from the stem, then chop the stem finely. Cook the florets & the chopped stem in a large saucepan of salted water 12-15 minutes or until they're done. Remove them from the saucepan using a slotted spoon. Reserve the water. ( I cooked the pasta in the same water).

In a large skillet/pan heat olive oil, saute the minced garlic over medium heat until fragrant, but not brown. Add in the cooked cauliflower, 1 cup of reserved water and cook 5-10 minutes, then mash until almost smooth. Season with salt and red chili flakes.

In a small pan, toast bread crumbs with the chopped peperoncino until golden brown, stirring from time to time.

Cook the pasta according to package instructions , then rinse & drain.

Pour the cauliflower sauce over the drained pasta and toss well. Before serving sprinkle the bread crumbs & Parmesan cheese ( optional).

Enjoy this healthy & light pasta!