Now pan roast some cauliflower florets until they are tender and getting nice dark brown and roasted in spots. Scoop them out and move on to the pasta. I like to do all of this in a deep Dutch oven so that it takes exactly one pot to make all of this, and so the next step is to pour in some chicken broth, some white wine and some uncooked pasta and simmer it all up until the pasta is tender. Swirl in some butter until it is melted.
Add the cauliflower in with a little fresh thyme and give everything a stir. Now ladle it out on to warmed plates, and go get those bacon breadcrumbs. Sprinkle them on. Use every last one of them.