Put cauliflower on sheet pan, drizzle with olive oil, seas with salt and pepper and sprinkle with bread crumbs and ½ of the parmesan. Toss to coat well. You will want to use more bread crumbs than covers the cauliflower because that will be used later. Bake for 20 minutes or until crispy.
In a large pot, cook pasta to al dente, drain and set aside. Make sure to reserve about ¼ cup pasta water.
In a pestle and mortar, mash together: basil, remainder of parmesan, olive oil, salt and pepper.
Over low heat, add basil mixture and pasta water to the same pot you cooked noodles in. Then immediately add noodles and lastly add cauliflower. Pour pasta into family size serving dish and top with torn pieces of burrata.