Boil the pasta in a vessel with salt. In the meanwhile, in a saucepan, heat the butter and oil and once it is hot, put in the cauliflower florets and cook on medium heat till golden and half cooked.
Now, add the minced onions and garlic. Continue cooking over medium heat.
Add the oregano, fresh chili, dried chili and continue cooking till the cauliflower and onion are crisp.
Then put in the bread crumbs and saute till crisp, along with the pistachio and sugar.
Add in the salt and pepper. In the meanwhile, the pasta should be cooked through.
Drain the pasta completely and toss it into the pan with the cauliflower and mix well till it is completely coated. Finish off with some grated cheese and some fresh parsley (which I didn’t have), and a dash of truffle oil (if you have) or extra virgin olive oil.