Toss bread crumbs in a few teaspoons of olive oil. Spread on a baking sheet and back at 220 C for about 5 minutes.
Fry bacon rashers, dice and put to one side.
Peel and slice eschallots and sauté gently in a little olive oil. Slice cauliflower thinly lengthwise. Keep cauliflower crumbs aside. Place stems and larger floret pieces in pan with eschallots and increase heat to medium. Cook for about 3 minutes. Add a little salt and a little more oil and gently stir. Don’t over-stir as you want the vegetables to crisp. Add capers and bacon swirl the pan. Let the pan sit until the contents go crispy.
Cook the pasta of your choice - penne, spaghetti, orecchiette, fusili or medium shells.
Peel and coarsely chop garlic. Lightly pound fennel seeds in a mortar and pestle.
Add garlic, fennel and chilli to pan with some more oil if needed. Cook for another 3 minutes. Add parsley and olive until warmed through. Toss with pasta and breadcrumbs and top with some grated parmesan cheese.
Recipe by Craig Cooks at https://craigcooks.com.au/cauliflower-and-bacon-pasta-4/