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Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped
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