Ingredients

The following ingredients have 4 Servings
  • 10 ounces pasta (penne, rotini)
  • 1 medium head cauliflower (separated into florets)
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 slices thick-cut bacon (cut into 1/2-inch pieces)
  • 1/2 cup onion (chopped)
  • 6 cloves garlic (very finely chopped)
  • 1 pint cherry (or grape tomatoes, halved)
  • Parmesan cheese for grating

Instruction

  • Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray. Put a pot of salted water on to boil for the pasta.
  • Place the cauliflower in a large bowl, drizzle with a small amount of olive oil and season lightly with salt and pepper. Toss to coat, transfer to the prepared baking sheet and arrange in a single layer.
  • Roast until the florets are tender when pierced with the tip of a knife and the edges begin to turn golden, 20 to 25 minutes. Remove from the oven and set aside.
  • While the cauliflower roasts, fry the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate. Drain the excess fat from the pan, but don't wipe it out.
  • Add 3 tablespoons of olive oil to the pan and heat over medium heat. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and continue cooking, 2 to 3 minutes longer.
  • Add the tomatoes, season lightly with salt and pepper, and cook just long enough for the tomatoes to soften but not break down, 2 to 3 minutes.
  • Cook and drain the pasta according to package directions. Add the cauliflower and bacon, drizzle with a little extra olive oil and and toss to combine. Season to taste with salt and pepper, then add the tomato mixture and toss again.
  • To serve, divide the pasta between 4 plates and top with grated Parmesan.