Cauliflower Cheese

1. Break the cauliflower into florets and boil in salted water for 5-6 minutes – keep some bite.

2. Drain and let it dry thoroughly.

3. Melt the butter, stir in the flour, then add the milk gradually and cook into a thick béchamel.

4. Off the heat, stir in two thirds of the grated cheddar, the mustard and the nutmeg.

5. Put the cauliflower in a baking dish and pour the cheese sauce over.

6. Scatter with the remaining cheese and the breadcrumbs, then bake at 200°C for 20-25 minutes until bubbling and browned.

Tip: Drain the cauliflower well or the sauce will thin out. In Britain it accompanies the Sunday roast, but it stands alone as a supper too.