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1
Heat the oven to 395F/200C/Gas 7.
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2
Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes.
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3
Remove the cauliflower from the heat and leave to cool.
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4
Place the butter and flour into a large saucepan.
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5
Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated.
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6
Add the salt and mustard powder and continue stirring for 2 minutes.
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7
Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed.
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8
Continue stirring until the sauce is thickened and glossy (about 5 minutes).
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9
If the sauce is very thick add a little more milk, the sauce should be thick but still runny.
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10
Add the grated cheese and stir until melted.
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11
Remove from the heat.
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12
Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces.
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13
Place the florets in a baking dish large enough to hold all the florets in one layer.
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14
Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered.
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15
Sprinkle with grated cheese and a good twist of black pepper.
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16
Bake in the hot oven until the sauce is bubbling and golden brown on the top, approximately 30 minutes.
