Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
Place cauliflower in casserole dish.
In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.
Preheat oven to 350 degrees. Cream butter and brown sugar in a large bowl until light and fluffy. Add flour and nuts. Blend until the mixture resembles crumbs and set aside 3/4 cup, press the remaining mixture into the bottom of an 8" square pan. Bake for 15 minutes. Combine the sugar and the cream cheese in a medium bowl and beat until smooth, add the egg, milk, lemon juice and vanilla, beating well. Spread the cream cheese mixture over the baked crust. Sprinkle the reserved 3/4 cup of crumbs over the top. Bake for 25 minutes. Cool for 1 hour in the refrigerator and cut into bars.
Boil milk, water and butter. Cool to 110 degrees.
Mix 1 cup flour with yeast, sugar and salt in large bowl.
Add warm liquid and beat 2 minutes.
Mix in cheese, egg and herbs and beat 2 minutes longer.
Stir in rest of flour.
Cover and rise in warm place 1 hour until doubled. Stir down and pour into greased pan. (I use a round glass bowl.) Place in cold oven. Bake 40 minutes at 375 degrees until golden.
To make flavored milk:
Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling.
Remove from heat, cover, and let sit for 20 minutes.
Strain into small bowl or measuring cup, set aside. Discard solids.
To make Be'chamel sauce:
Melt 1 Tbs. butter in a saucepan over medium heat.
Whisk in flour; cook for 1 minute, whisking constantly.
Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens.
Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
To finish the dish:
Heat remaining butter and a splash of olive oil in a large skillet over medium heat.
Add onion, sauté until tender, about 5 minutes.
Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt.
Add the other half bag. Turn with tongs until all leaves are wilted.
Pour sauce over spinach, stir to combine. Serve.