Orecchiette With Cauliflower, Breadcrumbs, Pancetta, And Pepitas

• 1 1/2 pounds cauliflower, broken into bite sized pieces
• 1 pound of orecchiette (if unavailable use conchiglie or cavatelli)
• 1 cup fresh bread crumbs
• 1/2 cup pepitas (hulled pumpkin seeds)
• 1/4 cup of good olive oil
• 3 thick slices of pancetta, cut into small dice.
• 2 garlic cloves, finely chopped
• 1 lemon wedge
• 1/2 cup grated pecorino cheese
• 1/2 cup chopped parsley

1. Set a large pot of salted water to boil. When it gets to a boil, drop the cauliflower in and blanch for about 3 to 4 minutes. Remove and set aside.
2. In a large, non stick skillet, dry toast first the bread crumbs until they are browned and then the pepitas until they start to pop. Set both ingredients aside.
3. Drop the pasta into the water to cook until al dente.
4. Put the oil in the skillet and fry the bacon pieces until crispy. Add the cauliflower and chopped garlic to the skillet and saute for about 2 minutes.
5. Drain pasta (reserving a quarter cup of the pasta water). Add pasta to skillet with 1/4 cup of pasta water. Add lemon juice, pecorino cheese, and parsley and mix well. Adjust for salt and pepper.
6. Remove from heat and stir in bread crumbs and pepitas.
7. Serve warm.

cauliflower, orecchiette, bread crumbs, pepitas, olive oil, pancetta, garlic, lemon, pecorino cheese, parsley

Taken from food52.com/recipes/7028-orecchiette-with-cauliflower-breadcrumbs-pancetta-and-pepitas (may not work)