Parmigiano-Crusted Rigatoni With Cauliflower And Prosciutto

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3 1/2 tablespoons extra-virgin olive oil

1 large garlic clove, thinly sliced

1 cup heavy cream

Kosher salt and freshly ground pepper

3/4 pound rigatoni

One 1 3/4-pound head of cauliflower, cut into 1-inch florets

1 cup panko (Japanese bread crumbs)

1/2 cup freshly grated Parmigiano-Reggiano cheese

3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons

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