Creamy cauliflower pasta with cured egg yolks

Cured egg yolks are one of those magic things you can do in the kitchen – tucking them away in the fridge to transform. You can make them 24 hours in advance for a soft-centred yolk, as we have here, or five days in advance for a yolk that can be grated, not unlike bottarga (any leftovers can be grated over the buttermilk dressed salad, grilled asparagus or a spring risotto). The pasta is topped with pangrattato, a ‘poor-man’s Parmesan’ from Italy, which i