1. Preheat oven to 425°F. Grease or line a rimmed baking sheet with foil.

2. Put the cauliflower, garlic, and shallots on the baking sheet. Drizzle with 2 tablespoons olive oil and salt & pepper to taste, then toss with your hands, keeping the garlic and shallots together on one side of the sheet. Roast for 30 minutes, until vegetables are soft and lightly browned, stirring halfway through.

3. As soon as the cauliflower goes into the oven, put a large pot of salted water on to boil, covered to speed things up. When it boils add the pasta and cook according to package directions.

Once the pasta goes in, put the turkey bacon in a small skillet over medium heat. Cook until crisp, 3 to 5 minutes, then remove to a paper towel-lined plate.

4. Add the remaining 2 tablespoons olive oil to the pan. When it shimmers pour in the breadcrumbs and cook, stirring occasionally, until they darken and smell toasted. Remove from heat and stir in the Parmesan, parsley, and lemon zest. Crumble in the bacon.

5. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Return it to the pot and add the cauliflower. Squeeze the garlic cloves from their skins into the pot. Roughly chop the shallots and add to the pot. Add all the lemon juice then the reserved cooking water, a little at a time, until it looks moist and saucy.

6. Serve the pasta topped with the breadcrumb mixture.