Lemony Pasta With Cauliflower, Capers, and Crispy Pancetta

Process

1. Cauliflower:
   1. Cut into florets
   2. Toss with oil
   3. Arrange in a single layer on a baking sheet
   4. Bake at 200C for 25 minutes, flipping halfway through; should be browned
2. Pasta:
   1. Cook until al dente
   2. Drain, reserve cooking water
3. Pancetta
   1. Cook over medium-low, stirring occasionally, until it’s well-browned and the fat has rendered
   2. Transfer to a small bowl excluding the oil
4. Sauce
   1. Heat the butter to medium
   2. Add the garlic etc; cook, stirring frequently - 60 seconds
   3. Stir in the capers and lemon juice. Add the cauliflower and toss
   4. Add the butter, pasta, cooking water and parmesan; stir constantly until well combined and the sauce is coating the pasta
   5. Add the parsley, lemon juice and pancetta; toss to combine
   6. Remove from heat
   7. Serve with more parmesan