1 cauliflower
3 oz. bacon
2 1/2 oz. Gruyere cheese
1 tbsp. butter
1/3 c. flour
5 eggs
1 c. heavy cream
2/3 c. milk
Salt and pepper

Separate cauliflower into florets. Blanch them for 10 minutes in boiling salted water; drain; refresh under cold water. Pat cauliflower dry. Cut bacon into strips. Grate cheese.

Preheat oven to 425 degrees. Butter a 10 cup oven proof dish. Arrange the cauliflower in it. Put flour in a large bowl.

Lightly beat the eggs then gradually whisk them into the flour. Whisk in the cream, milk, bacon and cheese. Season with salt and pepper. Pour over cauliflower. Bake 25 minutes until golden and knife comes out clean.