Ingredients
2 tbsp. unsalted butter, plus more for baking dish
1 large head cauliflower, cut into florets
3 tbsp. flour
2 c. warm milk
3/4 c. grated Gruyere, divided
3/4 c. shredded white cheddar, divided
kosher salt
Freshly ground black pepper
Pinch of ground nutmeg
4 slices bacon
1/2 c. panko bread crumbs
1/4 c. freshly grated Parmesan
2 tsp. fresh thyme
2 tbsp. extra-virgin olive oil
Preparation
Step 1Preheat oven to 375° and butter a 9"-x-13" baking dish.Step 2Bring a large pot of salted water to a boil. Boil cauliflower for 5 minutes, then drain.Step 3In a saucepan, melt butter over medium-high heat. Add flour, and stir constantly until lightly browned, 4 minutes.Step 4Stir in warm milk, whisking constantly, and bring to a boil. Reduce heat to low and simmer until thick, 8 minutes. Whisk in 1/2 cup Gruyere and 1/2 cup cheddar. Season with salt and pepper and nutmeg.Step 5Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool, then crumble and add to a small bowl with panko bread crumbs, Parmesan, and thyme. Season with salt and pepper.Step 6Arrange cauliflower in buttered baking dish and pour over cheese sauce. Sprinkle with remaining ¼ cup Gruyere and ¼ cup cheddar and top with bread crumb mixture. Drizzle with olive oil.Step 7Bake until cheese is bubbling, 20 minutes. Increase heat to broil and broil until bread crumbs are deeply golden,1 minute. Let cool slightly, then serve.
