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1
Tear the bread into pieces and add to a food processor, along with salt and black pepper to taste.
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2
Start the processor and drizzle in the olive oil until combined and crumbed, about 20 seconds.
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3
Set aside.
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4
Bring 1 1/2 quarts of water, with 2 teaspoons of salt to a boil.
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5
Preheat the oven to 450F (230C).
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6
Core and separate the cauliflower into florets about 3/4 inch in size.
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7
When the water is boiling add the cauliflower florets to the boiling water, cover and cook for no more than 4 minutes.
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8
Drain in a colander and rinse under cold water to stop the cooking, allow to drain in the sink.
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9
Heat olive oil in a skillet over medium-high heat.
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10
Once hot, add the red onion (or shallots) and cook until just beginning to soften, about 2 minutes.
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11
Add the garlic, stir until fragrant, about 30 seconds add the flour and cook, stirring for one minute.
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12
Add the cream and bring to the boil, remove from heat and add the nutmeg, cayenne pepper, thyme, Parmesan cheese (reserving at least 1 tablespoon for topping) and salt and pepper to taste.
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13
Add the drained cauliflower and gently stir until well coated.
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14
Add the cauliflower mixture to a suitably sized oven-safe gratin dish (or a pyrex baking dish works in a pinch).
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15
Sprinkle evenly with the reserved Parmesan cheese, and then the bread crumb topping mixture.
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16
Bake for 10 minutes or until the topping is browned and filling is bubbling.
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17
Let cool for a few minutes and serve.
