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1
Bring a large saucepan of lightly salted water to a boil.
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2
Add the cauliflower and boil for 7 minutes, or until almost tender.
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3
Drain, rinse under cold water, and drain well.
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4
Arrange the cauliflower in an ovenproof serving dish.
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5
Position the broiler rack about 8in (20cm) from the source of heat and preheat.
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6
To make the cheese sauce, melt the butter in a medium saucepan over low heat.
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7
Whisk in the flour and mustard and cook without browning for 2 minutes.
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8
Remove from the heat and whisk in the milk.
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9
Return to the heat and bring to a boil over medium heat, whisking often.
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10
Reduce the heat to low and simmer until thickened and no flour taste remains, about 2 minutes.
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11
Remove the pan from the heat, add 3/4 cup of the Cheddar cheese, and whisk until melted.
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12
Season with salt and pepper.
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13
Pour over the cauliflower.
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14
Toss the remaining cheese with the bread crumbs.
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15
Sprinkle over the cauliflower.
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16
Place the dish under the broiler for 35 minutes, or until the sauce bubbles and the crumbs are golden.
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17
Serve hot from the dish.
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18
Variation: Herb Cauliflower Cheese
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19
For a crisp, herbed topping, toast the bread crumbs in a little oil until golden.
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20
Add a handful of chopped herbs, such as parsley, chives, and thyme.
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21
Stir well with the reserved cheese and sprinkle over the sauce and cauliflower just before baking.
