This Pasta with Cauliflower & Bacon Keeps It Simple, Healthy And Loaded With Flavor!

INGREDIENTS

3 slices bacon, cut into 1/4-inch pieces

½ cup GF panko bread crumbs

Salt and pepper

2 tablespoons ghee or other fat

1 large head cauliflower (3 pounds), cored and cut into 1-inch florets

1 onion, chopped fine

½ teaspoon minced fresh thyme

1 pound GF campanelle (Farfalle, orecchiette, or gemelli can be substituted)

5 ½ cups chicken broth

½ cup dry white wine

3 tablespoons minced fresh parsley

1 teaspoon lemon juice, plus lemon wedges for serving

INSTRUCTIONS

Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.

Heat 5 teaspoons ghee/fat in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm.

Heat remaining 1 teaspoon fat in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.

Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.