Orecchiette with Cauliflower Il Melograno

Directions

1. 1
   In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
2. 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. 3
   Transfer bread crumbs to a bowl and wipe skillet clean with paper towel.
4. 4
   In skillet cook bacon over moderate heat until crisp.
5. 5
   While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender.
6. 6
   Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
7. 7
   Add vegetables, garlic, and salt to taste to bacon and saute until cauliflower is pale golden, about 3 minutes.
8. 8
   Keep mixture warm.
9. 9
   Cook pasta in boiling water until al dente and drain well in colander.
10. 10
    Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
11. 11
    Sprinkle pasta with bread crumbs and serve with Parmesan.