In a large, deep pan, heat a drizzle of olive oil over medium heat. Add finely chopped onion and sauté for 5–7 minutes until soft and translucent.

Stir in crushed garlic, dried thyme, and a pinch of chili flakes. Cook for an additional minute.

Add chopped cauliflower to the pan, sauté for 5 minutes, then pour in stock or water, season with salt and pepper, cover and simmer for 10–15 minutes.

Once the cauliflower is tender, stir in the cream and let it simmer gently for an additional 5 minutes.

In a separate frying pan, melt butter over medium-high heat. Add crushed garlic and fresh breadcrumbs, stirring until golden and crispy, about 3–5 minutes.

Bring a large pot of salted water to a boil, add rigatoni pasta and cook until al dente, about 10 minutes. Reserve 1 cup of cooking water.

Drain rigatoni and add it to the pan with the creamy cauliflower sauce. Toss everything together, adding reserved cooking water as needed.

Transfer to serving bowls, topping with crispy breadcrumbs, Parmesan cheese, and chopped parsley.