Bring a large pot of water to a boil.
While the water comes up to a boil, heat a drizzle of oil in small skillet over medium high heat. Add bacon and crisp, 5 minutes. Drain on a paper towel-lined plate and reserve.
Salt the boiling water and add cauliflower florets. Cook 4-5 minutes then remove with a spider or strainer and run under cold running water to stop cooking process. Reserve cooked cauliflower in colander.
Place a medium-size pot over medium heat. Melt butter and whisk in flour. Cook 1 minute then whisk in milk and season with salt, pepper and nutmeg. Cook for a couple of minutes until thickened.
Drop pasta in the same boiling water you cooked cauliflower in and cook just shy of al dente.