Pasta with Cauliflower and Bacon

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

1/2 cup panko

Salt and pepper

2 teaspoons olive oil

1/2 head cauliflower (1 pound), cored and cut into 1-inch florets

1 cup finely chopped onion

1/2 teaspoon minced fresh thyme

1 lb. orchiette (can substitute gemelle or fusilli or campanelle)

1 1/2 quarts stock

1/2 cup dry white wine

1/4  cup minced fresh parseley

 squeeze a lemon over the finished dish

1. Cook bacon in 8-inch skillet over medium-high heat until crispy, 4 to 6 minutes. Add panko and 1/8 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.

2. Heat 1 1/2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1/2 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 7 to 10 minutes. Remove pan from heat and cover to keep warm.

3. Heat remaining 1/2 teaspoon oil in large saucepan over medium heat until shimmering. Add onion, thyme, and 1/4 teaspoon salt; cook, stirring frequently, until onion has softened, 3 to 5 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, per instructions on the package.

4. Remove pan from heat; stir in parsley and cauliflower; and season with lemon juice, salt and pepper to taste.  Top with panko. Serve,  passing lemon wedges.

Usually I say that the meat can be eliminated in many dishes, but not this one--the combination of the cauliflower and the bacon is heavenly.