300 grams penne pasta
4 tablespoons olive oil
1 onion, thinly sliced
6 slices streaky bacon, roughly chopped
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon capers
3 anchovies, chopped
1 teaspoon chilli flakes
600 grams cauliflower, broken into small florets
¼ cup white wine
2 large handfuls roughly chopped spinach leaves
finely grated zest 1 lemon
2 tablespoons chopped flat-leaf parsley
½ cup freshly grated Parmesan cheese plus extra for serving
Heat 3 tablespoons of the olive oil in a large sauté pan and cook the onion and bacon for 5 minutes until the onion is tender and golden.
Add the butter, garlic, capers, anchovies and chill flakes and cook for 2 minutes.
Add the cauliflower, season and cook over a medium high heat, adding the wine in splashes and turning the cauliflower frequently, until crisp tender. Add the spinach and turn to wilt then stir in the lemon zest and parsley.
Cook the pasta in a large saucepan of well salted water according to the directions on the packet. Reserve a ¼ cup of the cooking water then drain the pasta.
Return the pasta to the saucepan with the reserved cooking water and 1 tablespoon of olive oil and place over a low heat. Tip in the cauliflower mixture and the Parmesan and gently combine.
To serve: Divide between warm shallow bowls and pass extra Parmesan cheese for grating.