In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Add 3 crushed garlic cloves, 1 teaspoon of dried thyme, and a pinch of chili flakes. Cook for another 1 minute.

Stir in 1 head of chopped cauliflower and continue sautéing for about 5 minutes.

Pour in 4 cups of vegetable stock or water, season with salt and pepper, cover, and let simmer for about 15 minutes until the cauliflower is fork-tender.

Stir in 1 cup of heavy cream and blend the mixture until smooth and velvety.

In a separate frying pan, melt 2 tablespoons of butter and add 1 cup of fresh breadcrumbs with a pinch of salt and pepper, stirring until golden.

In a large pot, bring salted water to boil, add 12 ounces of rigatoni pasta, and cook according to package instructions.

Return the drained rigatoni to the pot, pour the creamy cauliflower sauce over, and toss everything together.

Serve in bowls, topped with crispy breadcrumbs, grated Parmesan, and freshly chopped parsley.