Heat oven to 425 degrees F.

Place the chopped cauliflower on a baking pan with the six garlic cloves still in skin. Add some salt and ground black pepper. Roast approximately 30 minutes until the cauliflower is soft and caramelized.

Grind the pine nuts in a food processor until they have the consistency of parmesan.

On another baking sheet, toast the bread crumbs and some pine nuts for approximately 5 minutes or until lightly brown.

Meanwhile, bring a pot of water to a boil and add the pasta. Cook according to directions.

Drain the pasta, reserving a half cup of the cooking liquid.

In a large bowl, combine the bread crumbs, chopped squeezed garlic, pine nuts, salt, ground black pepper and a sprinkle of red pepper flakes. Toss in the hot pasta and cauliflower and combine. Add enough pasta water to mix it all together adding a little at a time. Taste and add more seasoning if necessary. Garnish with roasted pine nuts and a handful of chopped parsley.