Pasta and cauliflower gratin with a bacon crust

Ingredients

For the gratin

• 300 g small shell pasta
• 1500 ml water for boiling the pasta
• 1 teaspoon salt for the pasta water
• 300 g cauliflower
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 100 g kashkaval cheese
• 100 g cheddar cheese
• 200 g full-fat sour cream
• 200 ml pasta water

For the crust

• 6 slices bacon
• 2 large slices of 2-3-day-old bread (80 g)
• 3 cloves garlic
• 15 g sliced jalapeño pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Preparation

1. Boil the small shell pasta for 8 minutes in 1500 ml water with 1 teaspoon salt, until al dente. Keep 200 ml of the cooking water and drain the rest. 2. Tear the bread into pieces and dry it on baking paper at 160 °C for 5 minutes. On the same tray, bake the bacon slices at 200 °C for 10 minutes, until lightly crisp. 3. Steam the cauliflower for 10 minutes, until a fork slides easily into the florets. Put the pasta in an ovenproof dish, add the cauliflower and lightly mash it with a whisk. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then mix. 4. Grate the kashkaval cheese and cheddar, then add them to the dish. Add the sour cream and the 200 ml reserved water, then mix everything together. 5. Chop the bacon and bread in a food processor. Add the crushed garlic, jalapeño pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper, then pulse until you have crumbs. 6. Scatter the crumbs over the pasta and cauliflower. Bake at 180 °C for 20 minutes, until the crust is browned. Serve warm.