1 medium cauliflower (about 2 pounds) 1/4
c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4
c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2
c coarse fresh
bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary