Ingredients

• 1/4 cup good quality extra-virgin olive oil
• 1 1/2 medium sweet onions, cut into medium dice
• 1 large head cauliflower, cut into medium florets
• 2 cloves garlic, minced
• 1 pound rigatoni, cooked al dente
• 3/4 cup Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• Serving suggestion: loaf of Italian bread with butter

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Instructions

1. In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
2. Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
3. Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.