Pour the milk into a jug. Add the garlic and steep for 15 minutes.
In a saucepan over a medium-low heat, melt the butter before whisking in the flour. Cook for a minute to remove the flour taste.
Remove the garlic from the milk and gradually whisk into flour and butter mixture. Add the nutmeg.
Cook, stirring constantly, until the sauce thickens. Remove from the heat and decant into a bowl or jug. Cover with cling film, ensuring the cling film touches the béchamel to prevent a skin from forming.
Preheat the oven to 180°C/355°F.
Line a roasting pan with baking paper and add the cauliflower. Drizzle with the olive oil and toss to combine, then roast for 15 minutes or until the cauliflower is cooked. Set aside to cool.
Process the cauliflower in a food processor until smooth.
Whisk the eggs in a large bowl and add the bechamel. Mix until well combined.
Using a spatula, stir in the cauliflower puree, parmesan, salt, and pepper.
Spoon the mixture into well greased individual moulds (panna cotta moulds are perfect for this), and place into a roasting pan. Fill the roasting pan with hot tap water until it comes half-way up the side of the moulds. Bake at 180°C/355°F for 15–20 minutes or until set.
Cool in the mould for 10 minutes and then unmould.