Orecchiette with Cauliflower Il Melograno

• 1 large head green cauliflower (sometimes called broccoflower, about 2 1/2 pounds) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use
• 3/4 pound dried orecchiette
• 5 tablespoons good-quality extra-virgin olive oil
• 2/3 cup fresh bread crumbs
• 1/4 pound bacon (about 4 slices), chopped
• 2 large garlic cloves, chopped
• Accompaniment: freshly grated Parmesan

1. In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
2. In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden.
3. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel.
4. In skillet cook bacon over moderate heat until crisp.
5. While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender.
6. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
7. Add vegetables, garlic, and salt to taste to bacon and saute until cauliflower is pale golden, about 3 minutes.
8. Keep mixture warm.
9. Cook pasta in boiling water until al dente and drain well in colander.
10. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
11. Sprinkle pasta with bread crumbs and serve with Parmesan.

green cauliflower, orecchiette, olive oil, fresh bread crumbs, bacon, garlic, accompaniment

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-cauliflower-il-melograno-11406 (may not work)