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In a pot of boiling salted water, add the pasta and quartered cauliflower and cook for 8 minutes reserving ½ cup cooking water.
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In a bowl, add the bread crumbs, ½ of the cheese, diced bacon, thyme and pinch of salt and toss to combine.
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Once the pasta and the cauliflower are cooked and drained, add to a deep roasting tray with the reserved cooking water.
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With a fork, smash the cauliflower to break it up into smaller chunks.
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Add the remaining cheese, thickened cream and toss through and season with salt.
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Top the bake with the breadcrumb mixture and place under a hot grill, or in a 200C oven, for 8 minutes, or until golden and bubbling.
