Ingredients
Serves 4
* 750g cauliflower, cut into small florets
* 500g pasta (small shaped pasta such as orecchiette or conchiglie)
* ½ cup olive oil
* 150g bacon, diced
* 2 garlic cloves, finely chopped
* ½ cup pine nuts, toasted
* ½ cup parmesan cheese, grated
* ½ cup flat leaf parsley, chopped roughly
* ¾ cup fresh breadcrumbs
Method
Cook the cauliflower in either the microwave or in boiling water until tender. Drain.
Cook the pasta until al dente.
In a large, heavy frying pan, cook the bacon for 3-4 minutes. Add the well drained cauliflower and continue to cook until the bacon is crispy. (You can use some of the oil here if you want to; I think the bacon produces enough of its own) Remove the bacon and cauliflower and drain, but reserve the pan drippings.
Using the bacon fat and more oil (if required), pan fry the breadcrumbs and garlic until golden. Remove. Set half aside for use as garnish.
Add the bacon and cauliflower to the pan, along with the drained pasta, toasted pine nuts, cheese and parsley. Season with salt and pepper.
Divide among four bowls (or serve in one large bowl) and sprinkle with remaining breadcrumbs.