Cauliflower and breadcrumb tagliatelle with Brancaia Tre

CAULIFLOWER AND BREADCRUMBS TAGLIATELLE
A light and tasty first course that seeks freshness, acidity and moderate tannins in its combination. Yes wife so perfectly to the young taste and pleasant Brancaia Tre, a blend of Sangiovese, Merlot and Cabernet Sauvignon, which spends a year aging in French oak barrels and concrete tanks.  

INGREDIENTS (for 4 people)
32 0 g of tagliatelle
1 cauliflower
A few slices of bread
2 cloves of garlic
Salt , pepper and chili pepper to taste
1 drizzle of EVO oil
Parmesan cheese to taste  

PREPARATION
Clean the cauliflower , and removing the leaves and separating the stem from the tops .
Boil the latter in salted water for a few minutes and, once softened, leave them to drain.
In a pan , fry the garlic cloves with a drizzle of oil and add the cauliflower. Mash some florets with a fork to reduce them to a cream , cook them for about 10 minutes and remove the garlic. In another pan , toast the crumb of the bread slices that you have roughly crumbled with the chili pepper, stirring often to prevent it from burning.
Meanwhile , cook the tagliatelle in boiling water, drain them while still al dente and sauté them over a high heat in the pan with the cabbage.
Plate the tagliatelle and sprinkle with the toasted breadcrumbs , pepper and parmesan. 

SUGGESTION
To make the dish creamier, save some of the pasta cooking water and add it to the cabbage to sauté the tagliatelle.