Champagne-Roasted Cauliflower With Gruyère

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Two heads of cauliflower (6 1/2 pounds total), cored

2 cups dry Champagne

2 cups chicken stock or low-sodium broth

3 garlic cloves, lightly smashed

2 large thyme sprigs

Salt and freshly ground white pepper

2 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup whole milk

1/2 pound Gruyère cheese, shredded

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