-Preheat oven to 475 degrees, with racks in upper and lower thirds.

-Set a large pot of salted water to boil.

-Cut 1 cauliflower into bite sized pieces.

-Chop up 1 fennel bulb, a few stalks of celery and 5 cloves of garlic.

-On a rimmed baking sheet, toss cauliflower, fennel, celery and garlic with 2 TBS olive oil; season with sea salt and pepper.

-Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

-Meanwhile, in a food processor, combine 4 slices white sandwich bread with 2 TBS olive oil; pulse until coarse crumbs form.

-Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

-Cook 1 pound pasta (Orecchiette? Cavatappi?) in boiling water until al dente.

-Reserve ½ cup pasta water; drain pasta and return to pot.

-Chop up ¼ cup parsley and grate up ¼ cup Parmesan cheese.

-Add cauliflower mixture, Parmesan and parsley to the pasta; toss to combine.

-Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta.

-Serve topped with breadcrumbs and more Parmesan.