1 cauliflower head, cut into florets

1/4 cup pine nuts

1/4 pound bacon or pancetta, cut into batons

4-5 garlic cloves, sliced thin

1-2 teaspoons dried oregano

1-2 teaspoons red pepper flakes

Salt and black pepper to taste

Lemon juice to taste

Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn. Turn off the heat and add salt and lemon juice to taste.