Method

• 1.
  Preheat oven to 180°C. Cut cauliflower into small florets. Reserve 1 cup of florets and roughly chop remaining florets and stalk.

• 2.
  Heat 2 tbs oil in a pan over medium-low heat. Cook onion, leek and two-thirds of the garlic for 2 minutes until fragrant. Add the bay leaves, chopped cauliflower and cream. Bring to just below boiling point, then cook over medium-low heat for 20 minutes until cauliflower is tender. Cool, remove the bay leaves, then blend until smooth. Add nutmeg and season.
• 3.
  Meanwhile, place bread on a baking tray, drizzle with remaining oil and bake for 10 minutes or until crisp and golden. Cool slightly, then pulse in processor with remaining garlic to rough crumbs. Season with salt and 1 tbs freshly ground pepper.
• 4.
  Cook pasta according to packet instructions, adding reserved florets for final 3 minutes of cooking. Drain, then add cauliflower puree and stir over medium-low heat until warmed through. Stir in parsley and half the cheese. Season.
• 5.
  Serve topped with pangrattato, remaining cheese and a drizzle of oil.