Orecchiette with cauliflower

Pulse the cauliflower in batches in a food processor until very finely chopped, like rice.

Heat a good amount of olive oil in a large skillet or Dutch oven with a few smashed garlic cloves until sizzling; remove the garlic once it has infused the oil.

Add the cauliflower and a pinch of salt; cook about 20 minutes, flattened out and stirred only occasionally, until browned and cooked down, then keep on low.

Bring a pot of water to a boil; add the orecchiette with about 7 or 8 minutes of the cauliflower's time left. Orecchiette takes closer to 10 minutes.

Toast panko breadcrumbs in a little olive oil in a small skillet.

Add the pasta to the cauliflower with some starchy cooking water, parsley and plenty of grated Parmesan; cook together a minute or two until the cauliflower turns into a creamy sauce. Grind in black pepper.

Optionally leave flat a couple of minutes to crisp the bottom.

Serve topped with the toasted breadcrumbs, more Parmesan and pepper.