This is an adaptation of a recipe from Tom Valenti's You Don't Have to Be Diabetic to Love This Cookbook.
I saw cauliflower on sale and was looking for a fresh way to prepare
it. Combined with pasta and Parmesan cheese, it creates a creamy flavor.
The toasted bread crumbs may seem like a sinful addition, but the dish
ways in at a mere 13g of carbs (using Dreamfield's pasta).1/4 cup unseasoned, dry bread crumbs2 teaspoons chopped, fresh parsley1 teaspoon lemon zest8 oz. penne pasta1 teaspoo
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