Mild Calabrian chiles infuse bright color and flavor into this quick weeknight pasta, creating a luscious sauce to coat the strands. Toss in roasted cauliflower and top with toasty croutons.
Allergen Note: Contains milk, wheat.
Bring a pot of salted water to a boil. Tear half of one of the baguettes into bite-size pieces. Core and cut about 3 cups of the cauliflower into bite-size pieces, reserving the rest for another use. Slice 2 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves.
In a frying pan over medium heat, warm 2 tablespoons olive oil. Add the torn baguette, season with salt and pepper, and toast until golden, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.
Return the pan to medium heat, and melt 3 tablespoons of the chile butter. Add the cauliflower and sauté until browned and softened, 5 minutes. Add the garlic and stir until fragrant, 1 minute longer. Remove from heat.
Add half of the spaghetti to the boiling water and cook until al dente, 7 minutes or 1 minute less than the package instructions. Drain the spaghetti, reserving ½ cup of the pasta water.
Add the spaghetti to the pan with the cauliflower, along with the reserved pasta water, the remaining chile butter, and ¼ cup of the cheese, and toss to coat. Season to taste with salt.
Heap the pasta and cauliflower on plates, and top with the crumbs and parsley. Sprinkle with the remaining cheese and chile flakes, if you want a kick, and serve warm.