Ingredients
• 450g whole-wheat spaghetti
• 1 large head cauliflower, roughly chopped (about 3 cups)
• 3 1/2 tsp extra virgin olive oil
• 1/3 cup bread crumbs
• 1 medium onion, chopped
• 6 tbsp Parmesan cheese
• 1/2 cup chopped parsley
Method
• Boil pasta in salted water till cooked. Drain pasta, reserving 1 cup water.
• Meanwhile, steam cauliflower (or boil) until tender. Set aside.
• Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
• Add onions and cook on medium heat until golden. Add steamed cauliflower and mix well.
• Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
• Divide evenly between 6 plates. Top with toasted bread crumbs and serve.
