Bring a large pot of generously salted water to a boil over high heat. While the water heats, prepare the vegetables:
* Roughly chop cauliflower
* Quarter Brussels sprouts

Add the pasta to the boiling water and cook until al dente, about 8 minutes. While the pasta cooks, toast the breadcrumbs by heating 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl lined with a paper towel to drain.

Add the remaining ¼ cup of olive oil to the now-empty pan, increase the heat to medium-high, add Brussels sprouts and season with salt and black pepper. Allow Brussels brown slightly, about 3 minutes, then add cauliflower. Cook, stirring occasionally, until crisp-tender, about 3 minutes. While the vegetables cook:
Slice the shallots into thin rings.
Mince the garlic and preserved lemon peel. (Read more about preserved lemon on the Sunbasket blog.)
Pull the thyme leaves from stems and finely chop leaves.

Add the shallots, garlic, preserved lemon, crushed red pepper and thyme to the pan and cook, stirring, until the shallot is slightly softened, about 3 minutes. Meanwhile:
Drain the pasta, reserving 3/4 cup of the cooking water.

Add the reserved cooking water and pasta to the vegetables and cook, tossing the pasta in the pan, until the water is nearly absorbed. Remove from the heat and stir in the grated Parmesan. Transfer to wide bowls and garnish each serving with half of the breadcrumbs.