12 ounces spiral or tube-shaped pasta (whole wheat for added nutrition)
1 tablespoon fresh lemon juice
4 tablespoons butter
1 cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
1/2 pound bacon, cooked and crumbled.
Cook and crumble bacon, reserve for garnish.
Wash the cauliflower and cut the head and stem into small florets/chunks.
Heat 1/4 cup olive oil, garlic and chile flakes in a large deep skillet or Dutch oven over medium-high heat for 1-2 minutes (careful not to burn the garlic).
Add cauliflower, onion, wine, water, rosemary sprig, 1 teaspoon salt and a dash of pepper.
Mix well, cover the pan and lower heat to a simmer. Cook until the cauliflower is tender (about 40 minutes), mashing periodically as you cook. (in the end, it should look like a white sauce - very few chunks will be left). If it seems to get dry, add a bit more water. Remove rosemary sprig when done cooking.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until 2 minutes are remaining - according to package directions (the pasta will finish cooking in the ragu). Scoop out about 1 cup of the pasta cooking water and then drain the pasta well.
Add the pasta to the ragu, along with the lemon juice, butter and cheese. Add salt and pepper if needed. Add just a splash or 2 of the reserved pasta water to add some creaminess to the sauce.
Sprinkle with bacon and serve immediately.
Nutrition Info Per Serving: Calories 522.2 Total Fat 27.7 g Saturated Fat 11.0 g Polyunsaturated Fat 1.3 g Monounsaturated Fat 10.1 g Cholesterol 43.8 mg Sodium 976.3 mg Potassium 498.3 mg Total Carbohydrate 52.4 g Dietary Fiber 10.0 g Sugars 4.7 g Protein 19.5 g