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

Stir in the crushed garlic (4 cloves), dried thyme, and a pinch of chili flakes. Sauté for another minute until the garlic is fragrant and slightly golden.

Add the chopped cauliflower to the skillet and continue sautéing for about 5-7 minutes, until softened and slightly caramelized.

Pour in 1 cup of stock or water, seasoning with salt and pepper to taste. Cover partially and let it simmer for about 10-12 minutes.

Once the cauliflower is tender, stir in 1 cup of cream and let it simmer for an additional 5 minutes.

In a separate frying pan, melt 2 tablespoons of butter over medium heat. Add additional crushed garlic and grated ciabatta bread. Cook for about 4-5 minutes until breadcrumbs are golden and crispy.

While making the sauce, bring a large pot of salted water to boil. Add rigatoni and cook according to package instructions—about 9-11 minutes—until al dente.

Reserve 1 cup of pasta cooking water, then drain rigatoni. Add drained pasta to the creamy cauliflower sauce, tossing to coat thoroughly.

Plate the creamy cauliflower rigatoni pasta generously and top it with crispy garlic breadcrumbs, Parmesan, and chopped parsley.