Put olive oil salt and pepper on one head of cut up cauliflower and roast in oven at 425 until crispy (almost black)

Cook sausage in a large pan and set aside

Add some olive oil to the pan where you cooked the sausage and sauté an onion until caramelized

Meanwhile, boil water and start cooking the orecchiette

Add a splash of white wine to onions and cook off the alcohol

Add a ladle of pasta water to the onions and stir

Add one can of peas and sausage to the onions

Add the pasta to the pan with the peas and onions and stir. Remove from heat and put pasta in large bowl

Mix cauliflower in with the pasta

Top with grated cheese and toasted breadcrumbs (to toast the bread crumbs, add a little oil to a small pan on high heat and add breadcrumbs. Constantly stir to avoid burning)

Finish with fresh parsley