Cut the cauliflower into small, even sized florets. Place in a pot with the water, cream and a pinch of salt. Bring to the boil and simmer for 15min or until the cauliflower is soft and easy to crush. Pour into a jug blender and blend until smooth.
In a hot pot fry the bacon until crisp. Turn the heat down and put in the broccoli along with a knob of butter. Blanch the pasta and strain before adding to the broccoli mix.
Bring a pot of water to the boil, add the vinegar and a pinch of salt and turn the heat down to a gentle simmer. Break the room temperature egg into a ramekin before pouring into the water. Simmer for 3 minutes before removing from the water.
To present the dish smear a good spoon of cauliflower puree across the plate. Wind the linguine onto a fork and place on the plate. Perch the egg on top of the pasta and drizzle with a little truffle oil and rock salt, serve!