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(can be made days in advance and stored in the fridge): In a medium saucepan on low, medium heat, melt the butter. Add in the garlic and stir until aromatic. Whisk in the flour until well combined with butter and garlic. Keep whisking for about 2 to 3 minutes. Add the remaining ingredients: milk, nutmeg, salt, and pepper, and whisk everything together. Cook for another 10 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off the heat and set aside.*
Preheat the oven to 350F (180C).
Bring a large pot of salted water to a boil and cook the cauliflower for about 10 minutes or until al dente. Drain well.
Place 2-3 tablespoons of bechamel sauce on the bottom of a greased 9-inch baking dish. Add the drained cauliflower and cover with the remaining bechamel. Then sprinkle the top with the mozzarella, fontina, bread crumbs, and parmigiano. Bake for 20 minutes, then raise the heat to 400F and bake for another 5 minutes or until golden. Let sit for 5 minutes before serving. Garnish with rosemary and thyme and serve. Mangia!