Roasted Cauliflower Fettuccine

• 1 head cauliflower, cut into florets
• 3 tablespoons water
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 1/2 teaspoons olive oil, divided
• 8 ounces uncooked fettuccine
• 1 1/2 ounces pancetta or cured bacon, finely chopped
• 1 1/2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons minced fresh garlic
• 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

1. Preheat oven to 400u0b0.
2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400u0b0 for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.

cauliflower, water, kosher salt, black pepper, olive oil, fettuccine, cured bacon, lemon rind, lemon juice, thyme, fresh garlic, cheese

Taken from www.myrecipes.com/recipe/roasted-cauliflower-fettuccine (may not work)