Combine garlic with 1/4 cup of the oil in a small pot and cook slowly over very low heat, stirring occasionally, until softened, 20 to 30 minutes.

Remove from heat and set garlic-infused oil aside.

Heat remaining 1/4 cup oil in a large skillet over medium high heat.

Add breadcrumbs, salt and pepper, stir well, then add 1/4 cup of the cheese and continue cooking, stirring frequently, until lightly browned, about 5 minutes.

Remove from heat. Stir in 1/4 cup of the parsley and set aside.

Bring a large pot of salted water to a boil.

Add cauliflower and cook until very tender, 5 to 7 minutes. Drain and set aside.

Meanwhile, heat a large skillet over medium high heat.

Add sausage and cook, breaking it into chunks with a spoon, until just starting to brown.

Add 1/2 cup of the wine and cook until browned and cooked through, 5 to 7 minutes.

Using a slotted spoon, transfer sausage to a large plate; set aside. Add about 1 tablespoon of the garlic-infused oil and onions to the skillet.

Reduce the heat to medium and cook for 3 to 4 minutes.

Add remaining 1/2 cup wine, salt and pepper.

Cook until wine has evaporated and onions are very soft and light brown.

Add cauliflower, garlic and 1 tablespoon of the garlic-infused oil and smash together with a large fork.

Stir in sausage, salt and pepper, then keep warm.

Cook pasta in a large pot of salted water until just al dente, about 10 minutes.

Reserve 1 cup pasta water, then drain pasta well and transfer to skillet with cauliflower.

Add olives, tomatoes and some of the reserved pasta water if mixture seems dry.

Stir in 3 tablespoons of the cheese, 3 tablespoons of the parsley and one-third of the toasted breadcrumbs, then transfer to a serving dish.

Top with half of the remaining breadcrumbs and the remaining 1 tablespoon cheese and 1 tablespoon parsley.

Serve remaining breadcrumbs in a small bowl on the side for your guests to sprinkle over the top.