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Cauliflower Carbonara

Name: Cauliflower Carbonara
Ingredients: 1 large head of cauliflower; 1/4 cup plus 2 Tbsp. extra-virgin olive oil; 1 tsp. kosher salt, plus more; 2 1/2 tsp. coarsely ground black pepper, divided, plus more; 1 garlic clove; 6 oz. bacon, chopped; 5 large egg yolks; 2 oz. finely grated Parmesan (about 1 cup), plus more for serving; 12 oz. orecchiette; 1/2 cup chopped parsley (from about 1/2 bunch); 1 large head of cauliflower1/4 cup plus 2 Tbsp. extra-virgin olive oil1 tsp. kosher salt, plus more2 1/2 tsp. coarsely ground black pepper, divided, plus more1 garlic clove6 oz. bacon, chopped5 large egg yolks2 oz. finely grated Parmesan (about 1 cup), plus more for serving12 oz. orecchiette1/2 cup chopped parsley (from about 1/2 bunch)

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1 large head of cauliflower
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus more
2 1/2 tsp. coarsely ground black pepper, divided, plus more
1 garlic clove
6 oz. bacon, chopped
5 large egg yolks
2 oz. finely grated Parmesan (about 1 cup), plus more for serving
12 oz. orecchiette
1/2 cup chopped parsley (from about 1/2 bunch)
1 large head of cauliflower1/4 cup plus 2 Tbsp. extra-virgin olive oil1 tsp. kosher salt, plus more2 1/2 tsp. coarsely ground black pepper, divided, plus more1 garlic clove6 oz. bacon, chopped5 large egg yolks2 oz. finely grated Parmesan (about 1 cup), plus more for serving12 oz. orecchiette1/2 cup chopped parsley (from about 1/2 bunch)