Ingredients

• 2 cups whole milk
• 3 bay leaves
• 2 sprigs thyme, plus more to finish
• 4 cloves garlic, chopped
• 2 ounces unsalted butter
• ¼ cup all-purpose flour
• 4 ounces brie, rind removed
• ½ teaspoon freshly grated nutmeg
• 2-3 pounds cauliflower, cut into florets
• Kosher salt and freshly cracked black pepper to taste
• ½ cup Panko breadcrumbs
• ½ cup grated parmesan cheese

Directions

1. Preheat oven to 400°F.
2. In an All-Clad HA1 Hard Anodized 3.5 Quart Sauce Pan, simmer the milk, bay leaves, thyme, and garlic over medium heat for about 15 minutes.
3. Remove from heat and remove the bay leaves and thyme with nonstick tongs.
4. In an All-Clad HA1 Hard Anodized 4 Quart Sauté Pan, melt the butter over medium high heat. Once melted, whisk in the flour to make a roux.
5. Slowly pour in the milk, whisking with a nylon whisk until evenly incorporated and starting to thicken.
6. Add chunks of the brie and nutmeg and continue stirring until the brie is melted.
7. Carefully nestle in the cauliflower florets and stir to coat.
8. Season with salt and pepper, transfer the entire pan into the oven and bake for 30-40 minutes. After 20 minutes, top with the breadcrumbs and parmesan cheese, place back into the oven and continue baking until bubbly and the cauliflower is tender. Serve immediately.