Cook the spaghetti in boiling salted water until al dente. Drain.

While the pasta is cooking, steam the garlic cloves and the cauliflower florettes till very tender. Pour over spaghetti. Season to taste. Drizzle a bit of olive oil on top and add the breadcrumbs just before serving. Serve with the local white wine, pinot grigio from Friuli.

Note: The secret of this recipe is in the proportion...You don’t need to use much olive oil. Make you sure use enough cauliflower (and very well steamed) in order to make the mixture creamy.