Recipe here.
This was REALLY delicious. To adapt for Vegetarian Girl, I just set aside a few of the breadcrumbs without bacon for her to use. I also added the parsley to the pasta, rather than to the breadcrumbs.
This made a HUGE amount of pasta. We ate this for dinner one night and lunch another and then I still had a bit left over that I froze for Hubby to have for lunch sometime in the future. There’s not a lot of cauliflower in each portion, because it cooks down so much as it roasts, so if you want more veggies and not so much pasta, I would use more (double?) the amount of cauliflower or add some other veggies (thawed frozen peas? chopped fresh spinach?)