Step 1

Preheat oven to 350F

Step 2

Remove the outer leaves from the cauliflower and separate into florets. Separate or slice them into approximately 1 inch pieces. I like to leave the florets intact as much as possible because it looks pretty. Leave short sections of the stem on, they're delicious.

Step 3

Put the cauliflower into a large microwave safe bowl and cover with plastic wrap or a microwave cover. (Do not add water.) Microwave on high for 4 minutes and set aside.

Step 4

Toss the crumb topping ingredients together with a fork until everything is evenly moistened, and set aside.

Step 5

Melt the butter in a large heavy saucepan and add the flour. Stir and cook for a minute, but don't let it brown.

Step 6

Before adding the milk and cream, it's best to heat them up, and I do this in the microwave, just heat until hot to the touch. Slowly add the hot milk/cream to the flour mixture, whisking constantly to prevent lumps. Bring this up to a boil over medium heat, stirring and scraping the sides of the pan almost constantly. When the mixture has thickened and you see the first bubbles, take off the heat. Season with salt, pepper, and nutmeg.

Step 7

Let the pan sit for a minute or so to cool slightly, then whisk in the cheeses. Stir until completely melted. Add the cauliflower (if there is any water in the bowl leave it behind) and fold in well.

Step 8

Turn everything into your casserole dish and top with the crumb topping. Bake for 25 to 30 minutes until the whole casserole is bubbling and the top is starting to turn golden.