Cut a large cauliflower into little florets and spread onto a baking tray. Sprinkle a little olive oil overtop and roast in a hot oven (200c) till nicely charred.

Bring a large pot of water to a boil. Meanwhile, in a large pan sprinkle on ½ cup breadcrumbs, ½ cup finely chopped walnuts, 2 garlic cloves, finely chopped, a sprinkling of dried thyme, and some dried chilli flakes, sea salt and freshly ground pepper (all to taste). Fry on a medium heat, stirring often, till nicely golden. Mix in the roasted cauliflower. Turn off the heat and set aside in the pan. 

Add 400g short pasta to the boiling water and cook till al dente. Ladle out a cup of the pasta water and set aside. Drain the pasta and add to the pan with the breadcrumbs and cauliflower. Stir in a little of the cooking water to moisten.

Serve with a sprinkling of parmesan.

Serves 4.