I lived in Italy for 20+ years and pasta is a fall-back for when we're in a hurry for dinner. This is a variation on the olive oil/garlic/parmesan late night standby: Heat the oven to 450 F and put on a pot of salted water to boil. Cut up a head of cauliflower into itty bitty pieces - you want a lot of tiny flat thin pieces. Toss them with a little olive oil and minced garlic. Put them in thin layers on a couple of baking sheets (I use parchment paper on two sheets). Bake them until they start to brown, turning them with a spatula a couple of times (about 20 minutes). The quantity of cauliflower really diminishes and the flavor gets more concentrated. When they're about two thirds cooked, I add 1/4 cup of pinenuts (Costco sells big bags of them and I keep them in the freezer). While the cauliflower is roasting, I heat another couple of Tablespoons of olive oil in a pan big enough to hold everything, and saute more minched garlic - usually 4 or 5 cloves (don't brown the garlic or it gets bitter) - and a dried hot red pepper if you like, and then add a handful of breadcrumbs, let them cook a few seconds in the hot oil. Then add the cooked califlower, adjust the salt and pepper. Cook the spaghetti and drain it but retain some of the cooking water. Turn the heat back on under the cauliflower and add the pasta, enough of the cooking water to loosen it up as you turn it, and parmesan cheese to taste. It's really good. Sometimes I'll add a little butter to it at the end too.