Ingredient Notes
With applewood-smoked bacon (which is sensational), this dish stands on its own quite well, perhaps accompanied by a simple salad of leafy greens, oranges, and toasted hazelnuts tossed with a zippy vinaigrette.
To give the gratin an even smokier flavor, consider using Tillamook Smoked Cheddar in place of the aged cheddar.
If you plan to serve the gratin with something along the lines of Roast Tenderloin of Pork with Rhubarb Sauce (Pacific Northwest Palate: Four Seasons of Great Cooking), or even something as simple as baked ham, I recommend leaving out the bacon, which would add one too many competing flavor elements.
On a side note, it is actually a bit odd to see both fresh rhubarb and fresh cauliflower in Northwest farmers markets at the same time–mid August as of this writing. Small, local growers have extended fresh rhubarb season by many weeks, which is a gift to the seasonal cook.

1 medium-large head white cauliflower (1 pound 2 ounces or 6 cups trimmed florets)
4 slices applewood-smoked bacon, fried or baked until crisp, drained, and crumbled
2 tablespoons unsalted butter
1½ cups chopped onion (1 medium onion)
½ cup pale ale or dry white wine (or chicken stock and a teaspoon or two of fresh lemon juice)
½ cup chicken stock
2 cloves garlic, peeled, and pressed or minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
½ teaspoon fine sea salt
freshly ground black pepper
2 tablespoons all-purpose flour
1 cup cream
2 cloves garlic, peeled, and pressed or minced
2 ounces (about 1 cup) shredded Tillamook Reserve Extra Sharp Cheddar (or Tillamook Smoked Cheddar or other medium-firm aged cheese with good melting quality)
Bread Crumb Topping
2 tablespoons unsalted butter
2 cups fresh bread crumbs
1 clove garlic, peeled, and pressed or minced
¼ cup grated Parmesan
Garnish
2 tablespoons chopped Italian parsley