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["Preheat oven to 450u00b0F. Remove outer leaves and core of cauliflower. Cut florets into 3/4"" pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30-35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you're counting on the residual heat to soften the garlic); set aside.", "Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8-10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that's okay).", "Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.", "Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper."]
