Heat olive oil in a large skillet set over medium heat. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown.

During the cooking, add water as necessary to stop the onions from burning and drying out. You may need as much as ½ cup. Be sure that all of the water is absorbed before removing from the heat. Stir in 1 teaspoon dried thyme.

Preheat the oven to 450 degrees F.

In a small bowl, toss the cauliflower with olive oil, thyme, salt and pepper.

Spread evenly on a baking sheet. Roast until the cauliflower is tender and starting to brown, 20 to 25 minutes.

While the onions and cauliflower are cooking, bring a saucepan of salted water to a boil over high heat. Add the pasta and cook until al dente. Scoop out and reserve ½ cup of the pasta cooking water. Drain the pasta.

Add the cooked pasta, reserved cooking water, roasted cauliflower, spinach, chickpeas, Parmesan and hazelnuts to the caramelized onions. Stir to combine.

Stir in the parsley, and season to taste with salt and pepper. Serve.