Fun-du: Smoked Gouda Fondue with Bacon and Almonds

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Salt

1 head cauliflower, cut into florets

1 pound asparagus

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

2 shallots, thinly sliced

1 pound white mushrooms*

Salt and black pepper

2 to 3 tablespoons red wine vinegar, eyeball it

1 1/2 pounds kielbasa

1 cup drained cornichons or baby Gherkin pickles

2 red pears

4 teaspoons lemon juice, divided

1 baguette, sliced

6 slices thick cut bacon

8 ounces Gruyere, shredded

1/3 pound, about 6 ounces, smoked Gouda, shredded

1 rounded tablespoon all-purpose flour

1 large clove garlic, smashed away from skin

3/4 cup dry white wine

1/4 cup smoked almonds, coarsely chopped