Preheat oven to 180°C. Melt butter in a saucepan on medium heat and add garlic. Once you can smell the garlic cooking, add flour, stir well and cook for 2-3 minutes. Gradually whisk in the milk a little at a time until thick. Add grated nutmeg, cheese and season with salt and pepper to taste.
Cut the cauliflower into small florets and arrange in a baking dish. Pour the white sauce over the top of the cauliflower.
In a food processor, blitz the stale bread, oregano and almonds. Sprinkle over the top of the cauliflower and place into the oven for 1 hour or until golden brown.
When the cauliflower cheese is almost ready, place the pancetta on a baking tray and place it the oven for 15 minutes or until crispy. Remove from the oven and let cool slightly.
Remove the cauliflower cheese from the oven and crush the pancetta over the top before serving, along with a few extra sprigs of oregano and cheese for good measure
Recipe and Photography by Adeline & Lumiere