Lighter Spaghetti Alfredo with Cauliflower

3 cloves garlic, lightly crushed

2 tablespoons olive oil

1 head cauliflower, cored and separated into florets

4 cups water

½ teaspoon dried Italian herb seasoning

½ teaspoon crushed red pepper flakes

salt and freshly ground black pepper to taste

1 (14 ounce) package spaghetti

½ cup fine dried bread crumbs

⅓ cup grated Parmesan cheese

1 tablespoon olive oil

salt to taste

2 tablespoons chopped fresh basil

¼ cup heavy whipping cream

½ cup grated Parmesan cheese, plus extra for garnishing

freshly ground black pepper to taste

½ lemon, juiced

Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.

Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.

Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste.

Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.