Bacon Cauliflower Pasta

3 slices bacon, cut into 1/4-inch pieces
1/2 cup bread crumbs (I toast an end slice of bread and then put it in my Magic Bullet)
Salt and Pepper
2 tablespoons vegetable oil
1 large head cauliflower, cored and cut into 1-inch florets
1 onion, chopped fine
1/2 teaspoon minced fresh thyme
5 1/2 cups chicken broth
1/2 cup dry white wine
3 tablespoons minced fresh parsley
1 teaspoon lemon juice

1. Cook bacon in large skillet over medium heat until just crispy, 5-7 minutes. Add breadcrumbs and 1/4 teaspoon pepper and cook, stirring frequently, until breadcrumbs are well browned, 2-4 minutes. Transfer to a bowl and wipe out skillet.
2. Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10-12 minutes. Remove pan from heat and cover to keep warm.
3. Heat remaining 1 teaspoon oil in Dutch oven over medium heat. Add onions, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4-7 minutes. 
4. Increase temperature to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently to keep from sticking to bottom of pan, until most of the liquid is absorbed and pasta is al dente, 8-10 minutes. 
5. Remove pot from heat; stir in parsley, lemon juice, and cauliflower. Season with salt and pepper to taste. Serve with breadcrumb mixture sprinkled on top.