1. Preheat the oven to 350º F. Lightly grease an 8-inch by 8-inch casserole dish.
2. In a large pot of boiling, salted water, cook the cauliflower florets for about 7 minutes, until just tender. Strain and add to the casserole dish.
3. While the cauliflower is cooking, in a small saucepan combine the milk, peppercorns, shallot, and bay leaf.
4. Place over medium heat and warm until steaming, but not simmering, about 10 minutes. Cover, turn off heat, and let infuse for another 5 to 10 minutes. Strain, stir in nutmeg, and set aside.
5. Melt the butter or ghee in a medium saucepan over low heat. Whisk in the tapioca flour until completely incorporated and increase heat to medium low. Heat, stirring constantly, until the butter-flour mixture is frothy and light in color, about 10 minutes. Do not let the mixture become discolored.
6. Remove from heat and slowly whisk in the infused milk until no lumps remain. Season with salt and pepper.
7. Return to medium low heat and continue stirring until sauce is thick and bubbling, about 16 minutes.
8. In ¼ cup increments, add 1 cup of cheese to the sauce, stirring to completely melt and incorporate the cheese before adding more.
9. Add the remaining cheese to the cauliflower in the casserole dish. Pour the sauce over the top and mix to coat all cauliflower. Sprinkle the top with bacon and bread crumbs if using.
10. Bake for 20-25 minutes or until bubbling and light golden brown on top.
11. Let stand for 10 minutes before serving.

Source: Lani Jacobs-Banner