Roast the Cauliflower 

1. Preheat the oven to 230ºC.
2. Toss the cauliflower florets with 2 tablespoons of the olive oil and some salt, then spread out on an oven tray so they are not too crowded. Roast for 25 minutes, turning once about half way.
3. Remove from the oven and turn the temperature down to 200ºC.

Make the Béchamel

1. Pour the milk into a saucepan and keep warm over low heat.
2. Melt the butter in a saucepan over medium heat. Let it brown slightly then turn the heat down. 
3. Add the flour and combine to make a roux. Cook for about 2 minutes, continuously stirring. 
4. Gradually add the warm milk while whisking to combine with the roux.
5. Once the sauce has begun to thicken, remove from the heat and add the Gruyère, dijon mustard and nutmeg. Stir until the cheese has fully melted.

Toast the Parmesan Crumb

1. Heat 1 tablespoon of the olive oil in a pan over medium heat.
2. Add the panko crumbs and thyme and toast until golden brown, continuously stirring.
3. Remove from the heat and add the parmesan and combine. Some clumps may form, but these can be broken up after it has cooled.

Bake the Cauliflower Cheese

1. In a large bowl, combine the roasted cauliflower and béchamel sauce then transfer to a baking dish and bake for 10 minutes.
2. Finish with the oven on grill/broil on high for about 2 minutes or until the top of the cauliflower cheese begins to brown.
3. Let the cauliflower rest for five minutes before serving.
4. Top with the burrata torn into pieces, and then a sprinkling of Parmesan crumb. Serve the rest of the Parmesan crumb on the side.