1. Set oven to 220°C. Cut cauliflower into small florets and wedge tomatoes. Toss on a lined oven tray with crushed garlic clove, 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until tender.

2. Bring a saucepan of water to the boil. Cook penne for 7-8 minutes, or until tender. Drain and rinse.

3. Whisk lemon juice with 2 tsp dried oregano, 1 tbsp vinegar and 1/4 cup olive oil. Season to taste with salt and pepper.

4. Add seeds to a dry pan over medium-high heat. Toast for 2-3 minutes, or until golden. Remove and set aside.

5. Increase pan heat to high and add 1/2 tbsp oil. Slice bacon, add to pan as you go. Cook for 4-5 minutes, or until crispy.

6. Toss all components together along with spinach until well combined. Divide between bowls to serve.

Notes:
Place oven tray on top shelf when roasting to help slightly char the cauliflower.

No pork option - replacement is smoked turkey
.
Tear and toss through salad at the end or heat in pan if preferred.

cauliflower 1
roma tomatoes 2

3 grain penne 1 packet (300g)

lemon 1/2

sunflower seeds 1 packet (40g)

bacon 1 packet (100g)

baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, dried oregano, garlic (1 clove)