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1
Preheat the oven to 350.
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2
Bring 2 large saucepans of salted water to a boil.
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3
Cut the cauliflower into 2 1/2-inch florets.
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4
Add the florets to the saucepans, cover and cook over moderate heat until just tender when pierced, about 6 minutes.
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5
Drain well.
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6
Arrange the cauliflower in a 9-by-13-inch (3 quart) baking dish.
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7
Meanwhile, in a medium saucepan, combine the milk and bay leaf and bring just to a simmer over moderately low heat.
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8
In another medium saucepan, melt the butter over moderate heat.
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9
Add the flour and cook, stirring, for 2 minutes.
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10
Whisk in one-third of the hot milk until smooth.
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11
Gradually whisk in the remaining milk and boil for 2 minutes, whisking frequently.
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12
Remove the bay leaf.
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13
Whisk the mustard into the sauce.
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14
Season with the white pepper and a few gratings of nutmeg.
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15
Set aside 1 1/2 cups of the grated Gruyere and add the remainder to the sauce.
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16
Remove from the heat and stir to melt the cheese.
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17
Season with salt.
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18
Pour the cheese sauce over the cauliflower.
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19
Toss the reserved cheese with the bread crumbs and sprinkle the mixture evenly over the top.
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20
Bake for about 45 minutes, until bubbling and golden.
