Quick, Easy -N- Fast Linguine with Cauliflower

1/2 C. olive oil
1 C. fresh bread crumbs
6 cloves garlic, minced
6 T. chopped fresh parsley
1/2 t. dried red pepper flakes
1 lb. linguine
1 large head cauliflower, trimmed and cut into small florets
1 t. salt
1/2 C. grated parmesan, plus more for serving

In a large frying pan, heat 1/4 cup of the olive oil over medium heat. Add the bread crumbs and cook, stirring, until lightly browned, about 5 minutes. Remove from heat. Wipe out the pan.

Heat the remaining 1/4 cup of oil in the same pan over medium-low heat. Add the garlic, parsley, and red pepper flakes. Cook, stirring, for about a minute. Remove from heat.

In a large pot of boiling, salted water cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and parmesan. Top with additional parmesan.

Serves 6.

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