1 medium cauliflower head
1 pound spaghetti
1/2 cup vegetable oil
1/3 cup extra virgin olive oil
2 cloves sliced garlic
1/3 cup toasted bread crumbs (unseasoned)
Black pepper to taste
Red pepper flakes (optional)

Place whole cauliflower in 6 quarts salted water, bring to a boil and cook until tender, about 5 minutes. Remove cauliflower from pot, but do not discard water.

Return water to a boil and cook pasta. While pasta is cooking, heat olive oil and vegetable oil in skillet until it starts to sizzle. Remove pan from heat and add garlic.

Drain most of water off pasta leaving it just a bit drippy, transfer to a large serving bowl. Break cauliflower into florets and combine with pasta, garlicky oil, black pepper and red pepper flakes. Top with toasted bread crumbs.

Serves 6 to 8.

Nutrition values per serving: 556 calories, 32 g fat, 58 g carbohydrates, 9 g fiber, 11 g protein, 0 cholesterol, 107 mg sodium