Preheat oven to 425 degrees.
Separate the cauliflower into tiny florets, discarding any tough stem. (I like to roast the cauliflower here for added flavor, but you can boil it as well if you’d like.) Spread the cauliflower florets on a sheet pan, drizzle with olive oil and roast for about 15 minutes or until slightly golden. Remove and set aside .
Bring a pot of water to a boil, add a heaping tablespoon of salt and cook the pasta until al dente, according to the package. Reserve ½ cup pasta water, drain and set aside.
Meanwhile, in a saucepan, heat the olive oil over medium heat and sauté the garlic cloves until golden. Add the cauliflower, pasta and pasta water. Simmer until the liquid becomes creamy. Season with salt and pepper to taste.
Place in pasta bowls, sprinkle with toasted breadcrumbs, toasted pignoli nuts and minced parsley, and top with grated Parmigiano cheese.