• 1 cauliflower head, cut into florets
• 1/4 cup pine nuts
• 1/4 pound bacon or pancetta, cut into batons
• 4-5 garlic cloves, sliced thin
• 1-2 teaspoons dried oregano
• 1-2 teaspoons red pepper flakes
• Salt and black pepper to taste
• Lemon juice to taste

Method

1 Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.

2 While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.

3 Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.

4 Turn off the heat and add salt and lemon juice to taste.

Serves 4-6 as a side dish