Make homemade breadcrumbs and set about 1/2 cup aside. OR, toast ready-made breadcrumbs. Just spread 1/2 cup on baking sheet and bake in oven for about 10 minutes at 250° F. Watch carefully to avoid burning.
Boil water for pasta to cook according to package directions. While water is coming to a boil, roughly chop cauliflower.
With a food processor, grind cauliflower with steel blade until it resembles rice. Set aside about 2 cups of the "rice."
In pan, heat olive oil to medium and add garlic. Cook for about a minute (without burning) and then add ground cauliflower.
Sauté cauliflower on medium-low to medium heat until slightly tender; about 5-7 minutes. Add salt and pepper to taste. Stir in parsley. Optional: add crushed red pepper if you'd like a little extra kick.
Once pasta is cooked to al dente, remove from the water and add directly to the pan with the cauliflower. Note: if the pan isn't large enough, add the cauliflower to a large serving platter and use that to toss the pasta.
While tossing the pasta with the ground cauliflower, add a little more olive oil and pasta water if it appears too dry. The pasta water will create a little bit of a "sauce."
Lightly top the pasta with bread crumbs and then garnish with Pecorino, crushed red pepper (if desired) and little more fresh parsley.