I bought ta beautiful local cauliflower and use a part to make a very nice pasta. Basically I stewed the cauliflower florets in garlic and crushed tomatoes in good EVO. I dded the pasta to the sauce and stirred frequently. At the end I dded cut up Italian parsley and muddica atturrata or toasted bread crumbs. The result was very gratifying. A little trick was to add a small finely chopped garlic clove to the bread crumbs while they were toasting.