First of all, clean the cauliflower from its leaves and central stem, wash it and divide it into florets.
Put the florets in a saucepan with garlic and a drizzle of oil and cook, then remove the garlic, cover with water, close with the lid and cook for at least 20 minutes or until they are very soft (depending on the size of the it takes).
Meanwhile, brown the bacon in a non-stick pan until golden and crisp.
Remove the lid, mash with a fork to obtain a coarse cream and let it dry, then add the bacon.
Towards the end of cooking the cauliflower, also cook the pasta, drain it al dente and add it to the sauce.
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