Cauliflower Ragu Penne

1/4 c olive oil
1 TBS onion powder
3/4 tsp minced garlic
2 lbs cauliflower
1 c water
1 lb penne
6 TBS margarine, cut into 6 pieces
1 TBS olive oil
1/2 c bread crumbs
1 c grated Parmesan cheese, plus extra for serving
1 1/2 tsp rosemary

Combine oil, onion powder, minced garlic and cauliflower in large pot over medium heat; stir until minced garlic is starting to brown and then add water. Cover and stir frequently. Bring water to a boil in another large pot to cook penne; follow directions on box. During the last few minutes of the pasta cooking, swirl the butter into the pan with the cauliflower and stir until melted; recover. Then, put 1 TBS of oil into a small saucepan and saute bread crumbs until browned; remove from heat and set off to the side. When draining the pasta, reserve 1/3 c of the pasta water. Add the pasta and the reserved pasta water into the pan with the cauliflower (make sure the cauliflower is done first!) and stir until pasta is well coated. Stir in cheese. Once everything is properly combined, turn off the heat, sprinkle the bread crumbs and rosemary on top and serve with extra parmesan cheese sprinkled on top.