Preheat oven to 425 degrees

In a small sauce pan, place 3/4 cup of heavy cream, salt, pepper, 1 tsp of herbs de provence, and 4 large cloves of chopped garlic. Heat over low heat and let the milk steep for about 10 minutes

Meanwhile, prepare the cauliflower. Using a whole head of cauliflower, cut the entire cauliflower in half. Then working with each half, make "strips" of cauliflower about 1/2" think (I like to slice the cauliflower almost like I'm slicing a loaf of bread, working along the shorter side of each half). It doesn't have to be perfect though, you just want "slices" of cauliflower, versus pieces because it makes layering easier.

Then being to prepare the gratin. Lightly grease an oven safe baking dish or pan (I like to use my lodge cast iron pan for this) with a tbsp of olive oil. Then add your first layer of cauliflower slices. Do your best to create a nice even layer (but it doesn't have to be perfect). Next drizzle on about a 1/4 cup of the garlic/cream mixture. then top the cauliflower layer with a generous amount of shallots, and about 1/4 cup of parmesan.

Then add a second layer of cauliflower. Repeat with a drizzle of garlic cream, shallots, and parmesan.

If possible, add a third layer (depending on how deep your dish is, or how thick your cauliflower is, you may only be able to create two layers).

To finish the gratin, melt 2 tbsp of butter in a small bowl. Next add the remaining 1 tsp of herbs de provence, the panko bread crumbs and the last 1/4 cup of parmesan. Mix together.

Add the panko topping directly onto the top layer of cauliflower. Sprinkle with a few sprigs of thyme.

Cover the gratin with foil and bake for 15 minutes.

Remove the foil after 15 minutes, and continue to bake for another 15-20 minutes, or until the gratin is bubbly and golden brown.

To serve, garnish with a sprinkle of herbs de provence, and a few sprigs of thyme. Serve and enjoy!