1. Cook bacon in 8-inch skillet over medium-high heat until crispy, 4 to 6 minutes. Add panko and 1/8 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.

2. Heat 1 1/2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1/2 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 7 to 10 minutes. Remove pan from heat and cover to keep warm.

3. Heat remaining 1/2 teaspoon oil in large saucepan over medium heat until shimmering. Add onion, thyme, and 1/4 teaspoon salt; cook, stirring frequently, until onion has softened, 3 to 5 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.

4. Remove pan from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.

Serves 2