• Preheat the oven to 400°F. Spray 3 mini cast iron pans or casserole dish with cooking spray. 

  
  
  
  

PREPARE THE CAULIFLOWER SAUCE

• Pour the vegetable broth into a medium pan and bring to a boil over medium-high heat. 

  Core, Wash and Cut the cauliflower into florets and add to the broth. Reduce heat to medium, cover with a tight lid, and cook for 8 minutes or until fork-tender. Drain the cauliflower and reserve the broth for later. Set aside to cool slightly.

  
  
  
  
  
• Layout the bacon strips without overlapping in a cold skillet. Cook over medium heat for 6 mins (3 mins on each side). Turn the strips as needed until they reach the desired crispness.

  
  
  
  Drain well on a paper-towel-lined plate. Chop into bits. Set aside

  
  
  
  
  
• Meanwhile, place the chopped shallots, in the bacon grease and cook for 2 minutes, stirring occasionally to avoid burning. Add garlic and continue to cook for another 2 minutes. 

  
  
  
  
• Add the salt, black pepper, and smoked paprika to the shallot mixture and cook, stirring, for about a minute. Remove from the heat.

  
  

  (optional) Toast the bread crumbs in the bacon grease for 2 minutes and set aside for later.

  
  
  
  
• Using a heavy-duty blender, puree the cauliflower, shallot mixture, heavy cream, milk, nutmeg,  and gruyere. Check the seasoning and adjust to taste.

  
  
  
  
  

COOK THE PASTA

• Bring the remaining vegetable broth to a boil and cook the elbow pasta according to package instructions. Drain and return to saucepan.

  
  
  
  

BAKE

• Ladle the cauliflower sauce into the pan with pasta, add the cheese blend, bacon bits and combine. At this point, you can add more milk if it’s not as creamy as you would like. Adjust to taste

  
  

  Spoon the pasta into individual cast iron pan or casserole dish. Top with more cheese (parmesan), bacon,  and toasted breadcrumbs. Bake for 10 to 12 minutes or until the top is bubbly and golden. Remove from oven and serve.