1 large head cauliflower, broken into small florets, about 7 cups in all
6 tablespoons butter
1 cup fresh bread cubes (about 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup milk or half-and-half
3 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon ground nutmeg
1 cup shredded sharp cheddar cheese
Pepper to taste
3 tablespoon freshly grated Parmesan cheese
Preheat oven to 350° F. To prepare cauliflower, cook in lightly salted boiling water until tender, 3 to 5 minutes. Drain well; place in a buttered 9x13-inch baking dish.
Melt the 6 tablespoons butter in a small saucepan over medium heat. Place the bread cubes in a bowl and add 4 tablespoons of the melted butter. Mix well and reserve for later. Reduce the heat to medium-low and add the flour to the remaining butter; whisk or stir vigorously until well blended, about 2 minutes. Gradually whisk in the milk until smooth. Add the garlic, paprika, nutmeg and oregano. Cook, stirring constantly, until thickened and just starting to boil, about 10 minutes. Remove from heat; add the cheddar cheese and stir until melted. Stir in the pepper. Pour the sauce over the cauliflower and stir until combined. Top with the bread cubes, then the Parmesan cheese. Bake until hot and bubbly, about 20 minutes.