Separate cauliflower into florets and either steam for 5 minutes or boil in large pot of water for 5 minutes, until just barely tender. Drain and set aside.
Melt 1 tablespoon of butter in a saucepan and add bacon. Add garlic, onions, celery and carrot. Cook over medium-low heat until all are ingredients are soft but not browned. Add white wine and continue to cook until it is absorbed, being careful not to burn the ingredients.
Melt 4 tablespoons of Our Family Butter in a saucepan. Add ⅓ cup of Our Family All-Purpose Flour and whisk until smooth and mixture is bubbling. Add Our Family Heavy Whipping Cream and continue to stir until thick. Add one cup of Our Family finely cut sharp cheddar, Our Family Salt, pepper, Stir until melted. Sauce should be thick enough to cover the back of a spoon.
Pour ⅓ of the sauce into a buttered 10″x10″ baking dish. A 9″ x 13″ can be used, as well, but the casserole will be thinner.
Place cauliflower on top of sauce. Sprinkle with Our Family Salt and pour remaining sauce onto of cauliflower.
For Topping – combine final 2 tablespoons melted Our Family Butter, Our Family Finely Cut Sharp Cheddar and Our Family Bread Crumbs in small bowl. Sprinkle on top of cauliflower.
Bake for 30 minutes or until top is crispy and cauliflower is tender.
