Roasted Cauliflower Fettuccine

1 head cauliflower, cut into florets
3 T. water
1 t. salt
3/4 t. black pepper
2 t. olive oil, divided
12 oz. fettuccine
3 slices bacon
1/2 onion
3 garlic cloves, minced
2 T. lemon juice
1 t. fresh oregano, chopped
2 t. fresh thyme, chopped  
2 oz. Parmigiano-Reggiano cheese, shredded

1.  Preheat the oven to 400 degrees.

2.  Combine the cauliflower, water, salt, and pepper in a bowl.  Spread onto the baking sheet and drizzle with 1 teaspoon of olive oil.

3.  Bake for 30-40 minutes, turning occasionally, until the cauliflower is tender and golden. 

4.  Cook the pasta according to the package directions.  Drain, reserving 1/2 cup pasta water, and keep hot.

5. Heat a large skillet over medium heat.  Place the bacon in the pan and brown on both sides.  Remove to a plate covered in paper towels to drain.

6.  Add the onion to the bacon drippings in the pan and cook for 3-4 minutes.  Add in the garlic cloves and cook for 1 minute.

7.  Add the remaining oil, pasta water, lemon juice, thyme, and oregano to the pan.   Cook for 2-3 minutes or until everything is heated through.

8.  Add the pasta to the skillet and toss to coat.  Remove from heat and stir in the cauliflower and Parmesan cheese.  Serve hot.