Penne with Cauliflower and Pancetta

(Some of these I eyeballed - However, you can't really go wrong - use your judgment)
Breadcrumb Topping
1 cup panko bread crumbs
2 Tbs. butter
2 cloves garlic - crushed and diced fine
Brown the breadcrumbs in a frying pan on medium heat, stirring frequently until browned.  Remove from pan, set aside.
In the same pan, melt the butter, then add the garlic - cook for a few minutes medium low, until garlic is tender.  Remove from heat, add the breadcrumbs and toss.   Set aside.
1/4 cup EVOO (more or less)
2 cloves garlic crushed and diced
1/4-1/2 tsp crushed red pepper flakes (depends on how much of a kick you like)
2 anchovy filets, crushed to a paste
2 Tbs. capers
juice from 1/4 of a lemon
1/2 cup flat leaf parsley, chopped
1/2 cup romano cheese
1/3-1/2 cup broth (chicken or vegetable)
3 oz. chopped pancetta (Citterio has a package - I used the whole thing)
1/3 cup walnut pieces
1 head Cauliflower, broken into 1 1/2 inch pieces
2-3 tbs EVOO
Salt and pepper to taste
8 oz. Penne pasta - cooked and drained (or 1 1/2 packages of Trader Joe's frozen penne pasta - it's 1.5 lbs cooked)
  1. Toss Cauliflower with EVOO, place on baking sheet.  Sprinkle with kosher salt and fresh ground pepper.  Bake in a preheated 450 degree oven for about 30 minutes, turning/stirring about every ten minutes or until golden brown.  Set aside.
  2. Heat the EVOO for the sauce - add the garlic and pancetta - cook over medium heat until the pancetta begins to brown.
  3. Add the red pepper, anchovies, capers.  Continue cooking until pancetta is golden.  Toss in the parsley, squeeze in the lemon juice, add the cauliflower and walnuts and combine all.
  4. Place pasta in pasta bowl, and pour sauce over.  Add about 1/3 cup broth, mixing until pasta is evenly coated.  (It will "thin out" the pancetta/cauliflower mixture a bit and allow more even coating)
  5. Add romano cheese, toss again.
  6. Garnish with a generous sprinkling of garlic breadcrumbs and serve immediately with extra romano cheese for sprinkling.