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1
Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place.
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2
Put the onion into a 2-quart saucepan and add the milk.
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3
Set the saucepan over medium heat and bring to a gentle simmer.
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4
Cook without boiling for 10 minutes.
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5
Remove from the heat and strain through a fine mesh sieve.
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6
Set aside until ready to use.
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7
Preheat the oven to 400 degrees F.
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8
Steam the cauliflower in a steam basket inserted into a medium saucepan until just tender, about 10 minutes.
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9
Arrange the cauliflower in a shallow 2-quart casserole approximately 7 1/2 by 11-inches and set aside as you prepare the sauce.
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10
In a 2-quart saucepan, melt 3 tablespoons of the butter.
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11
Add the shallots and garlic and saute until fragrant, about 1 minute.
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12
Add the flour to the pan and stir, using a wooden spoon, to form a blond roux.
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13
(Do not allow the mixture to brown.)
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14
Add the simmered, strained milk to the pan and whisk until smooth.
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15
Increase the heat and bring to a boil.
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16
Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy.
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17
Remove the pan from the heat and add the nutmeg and grated cheese, stirring until melted.
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18
Strain the sauce and pour evenly over the cauliflower.
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19
Melt the remaining 2 tablespoons of butter in an 8-inch saute pan and add the bread crumbs.
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20
Toss well to coat.
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21
Sprinkle with a the salt and pepper and the chopped parsley.
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22
Sprinkle the bread crumbs evenly over the top of the cauliflower and bake until the top is golden brown and the sauce is bubbly, about 25 minutes.
