Creamy Cauliflower Pasta Bake

Roughly chop the cauliflower stems and florets. Transfer the chopped cauliflower to a large pot. Fill the pot with water and season it generously with salt. Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer, uncovered. Cook the cauliflower until it's very soft, which should take about 10 - 12 minutes. Do not drain the water.

Using a slotted spoon, transfer half of the cooked cauliflower to a food processor or blender. Add 1/2 cup of the cauliflower cooking liquid, half of the garlic, half of the lemon zest, half of the red pepper flakes, a third of the Parmesan cheese, and 2 tablespoons of olive oil to the blender. Leave a small opening at the top of the blender to let the steam escape. Blend the ingredients until the mixture is smooth and creamy, which will take about 1 minute. Transfer the blended mixture to a large bowl.

Repeat the previous step with the remaining cauliflower, garlic, lemon zest, red pepper flakes, another third of the Parmesan cheese, and another 2 tablespoons of olive oil. Transfer this second batch of blended mixture to the large bowl with the first batch of sauce. Taste the sauce and season it with salt and pepper according to your preference.

Preheat the oven to 425°F (218°C). Add additional water to the now - empty pot if needed to cook the pasta. Place the pot over high heat and bring the water to a boil. Season the boiling water generously with salt. Add the pasta to the boiling water and cook it until it's very al dente, which is about 2 minutes less than the time stated on the package instructions.

Drain the cooked pasta and add it to the bowl with the cauliflower sauce. Gently toss the pasta to coat it evenly with the sauce. Taste the pasta and sauce mixture again and season it with salt and pepper as you like.

Transfer the pasta and sauce mixture to a 9x13 - inch baking pan. In a medium bowl, combine the panko, parsley, the remaining Parmesan cheese, a pinch of salt, and the remaining 2 tablespoons of olive oil.

Sprinkle the panko mixture on top of the cauliflower pasta in the baking pan. Place the baking pan in the preheated oven and bake for 20 - 25 minutes. Bake until the sauce bubbles slightly around the edges and the breadcrumbs on top are browned.

Let the baked pasta stand for 15 minutes before serving. This allows it to cool slightly so you don't burn the roof of your mouth when you take a bite. Then, enjoy your creamy cauliflower pasta bake!