Adapted from: www.seriouseats.com
1 Large Head of Cauliflower - (Cut into 1/2 inch pieces)
1 Box Orecchiette pasta
2/3 cup Bread Crumbs
1 Tbsp Italian Seasoning
4 Slices of Pre-Cooked Bacon
1 Shallot - Finely diced
2 Cloves of Garlic - Minced
7 Tbsp Olive Oil
S&P to taste
Parmesan Cheese if desired
Begin by preheating the oven to 425 F and put a large pot of salted water on the stove for the pasta. In a medium sized bowl combine the cauliflower with 3 Tbsp of olive oil, salt & pepper. Toss to coat. Transfer the cauliflower onto a baking sheet and roast for 30 minutes. While the cauliflower is roasting you can make your toasted breadcrumbs.
Using the same pan heat 2 Tbsp of olive oil over medium heat. Saute the shallots with the garlic for 2 minutes stirring frequently to keep it from burning. Add the pre-cooked bacon and continue stirring. If you have regular bacon you will need to cook it before hand, then dice it up. If you are doing this I would keep it slightly soft since it will continue to cook and crisp in the pan.
Add the roasted cauliflower into the pan mixing it well into the other ingredients. At this point your pasta should be finished cooking, drain the water and add the pasta to the pan. Drizzle 1 Tbsp of Olive Oil over the pasta and toss until everything is well combined. Spoon into bowls, sprinkle with toasted breadcrumbs and parmesan cheese.
Enjoy!! - Nicole