1 Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.
2 While the water is heating, toast the pine nuts in a dry saut? 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.
3 Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Saut? 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 saut? for 3-4 minutes, stirring often. Do not let the garlic burn.
4 Turn off the heat and add salt and lemon juice to taste.
Serves 4-6 as a side dish