Method

Preheat the oven to 400 degrees F.

Fill a large pot halfway with water and bring it to a boil over high heat. Salt the water liberally, and add the cauliflower. Cook until the cauliflower is just fork-tender, 5 to 7 minutes. Drain and place the pot back on low heat for 5 minutes to dry the cauliflower out a bit. Be sure to shake the pot every minute or so to ensure that the cauliflower doesn't stick.

Melt half of the butter in a large saucepan and add the bay leaves, garlic and thyme. Lower the heat and cook 3 minutes. Add the flour all at once and stir with a wooden spoon until the mixture is smooth. Continue to cook for another 2 minutes to remove the raw flour taste. Add the vermouth and stir – the sauce will then thicken quickly. Next add the milk 1 cup at a time, stirring until smooth. Add 2 cups of the Cheddar, the Gruyère, 2 teaspoons of the salt to taste, and the pepper and stir until the cheese has melted and the sauce is smooth.

To make the topping, melt the remaining ½ stick of butter in a small saucepan or in the microwave. Mix the bread crumbs, remaining Cheddar, and parsley together in a bowl. Add the melted butter and stir well with a fork.

Butter a casserole dish and put the cauliflower into it. Pour the sauce over all. Cover with the crumb topping and place the dish on a baking sheet to catch any drips. Bake in the top half of the oven until the topping has browned, about 20 minutes. Serve immediately.

Reprinted with permission from @Dan Smith and Steve McDonagh, Talk with Your Mouth Full, The Hearty Boys Cookbook, published by Stewart, Tabori & Chang

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