Receta Cauliflower bake with hazlenut crunch crust

• 3 lbs heads cauliflower, trimmed and separated into florets
• 1/3 cup hazelnuts, finely chopped
• 1 slice of extra crunchy toast, roughly chopped
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk, slightly warmed
• 1/4 onion, skin removed
• 1 clove
• 1 bay leaf
• 1 pinch salt and pepper
• 1 pinch nutmeg
• 7 ounces gruyere cheese, grated (can also use Comte or Parmesan)

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