Cauliflower cheese

Method

Cut the cauliflower into florets and boil in salted water for 6-8 minutes until just tender but still with some bite, then drain well. Meanwhile, make a roux by melting the butter over medium heat, stirring in the flour and cooking for 1-2 minutes without browning. Gradually whisk in the milk, stirring constantly to avoid lumps, then simmer gently for 5 minutes until thickened and smooth. Remove from heat and stir in the cheddar cheese, mustard powder, salt and pepper until the cheese has melted completely. Place the drained cauliflower in a buttered baking dish, pour over the cheese sauce and toss gently to coat. Mix the breadcrumbs with parmesan and sprinkle over the top, then bake at 200C for 20-25 minutes until golden and bubbling at the edges.