From http://inthekitchenwithkath.com
(Adapted from a recipe given to my daughter from Filo in Florence, Italy)
Serves 2 or 3 (Doubles easily)
13 oz cauliflower
2 Tbsp. olive oil
2 slices bacon, diced
1 clove garlic, peeled and cut in half
7 oz. pasta
1 Tbsp. tomato paste
1 sprig of parsley, minced (optional)
salt and pepper, to taste
Heat the oil in a large skillet. Add the bacon and the garlic.
Remove the garlic when it is “blonde”. Wash and cut the cauliflower into pieces and then add it and the tomato paste to the skillet.
Cover the pan and leave it to simmer over medium heat, stirring from time to time, until the cauliflower is tender.
While the cauliflower is simmering, cook the pasta. When it’s done, reserve a bit of the pasta water and then drain. Add the pasta to the cauliflower. Add some of the pasta water if it seems too dry. The sauce should not be too soupy. Season to taste with salt and pepper and finish it off with the parsley.