Methods/steps

1. Cook the pasta in a large saucepan of boiling water directions on the packet until al dente. Drain, but reserve a little of the pasta cooking water. Tip the pasta back into the saucepan and stir in 2 teaspoons of olive oil. Cover to keep warm. Meanwhile ...

2. Cook the cauliflower until just tender (about 5 minutes), drain and set aside keeping warm. Heat 1 1/2 tablespoons oil in a large frying pan and sauté the breadcrumbs and garlic for about 1 1/2 -2 minutes until the breadcrumbs are golden and crunchy, stirring constantly. Don't let them catch and burn. Tip them into a small heatproof bowl.

3. Wipe the frying pan clean with a paper towel and heat the remaining oil. Sauté the chilli flakes, oregano and cauliflower for about 2-3 minutes on a medium heat until cauliflower starts to brown, stirring occasionally.

4. Tip the cauliflower mixture into the pasta along with the breadcrumbs, parmesan cheese and chopped parsley, adding a little of the reserved pasta water of you wish. Season with freshly ground black pepper, mix thoroughly and serve.