Cauliflower Carbonara

• 1 large head of cauliflower
• 1/4 cup plus 2 Tbsp. extra-virgin olive oil
• 1 tsp. kosher salt, plus more
• 2 1/2 tsp. coarsely ground black pepper, divided, plus more
• 1 garlic clove
• 6 oz. bacon, chopped
• 5 large egg yolks
• 2 oz. finely grated Parmesan (about 1 cup), plus more for serving
• 12 oz. orecchiette
• 1/2 cup chopped parsley (from about 1/2 bunch)

1. Preheat oven to 450u0b0F. Remove outer leaves and core of cauliflower. Cut florets into 3/4" pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30-35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you're counting on the residual heat to soften the garlic); set aside.
2. Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8-10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that's okay).
3. Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.
4. Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.

head of cauliflower, extravirgin olive oil, kosher salt, ground black pepper, garlic, bacon, egg yolks, parmesan, orecchiette, parsley

Taken from www.epicurious.com/recipes/food/views/cauliflower-carbonara (may not work)