You could use paprika instead of the mustard to add colour and this adds a spiciness to the dish.
Serves : 6 Prep/Cooking Time : 50 minutes
Tip : Ensure that you drain the cauli off very thoroughly but draining through a colander then returning to the pan which has been wiped out with kitchen towel, then put the lid back on for a couple of minutes. This is ensure that you don't get a watery looking sauce when you put it all together.
Place the cauliflower florets into a large saucepan with boiling water, add a pinch of salt, pop on the lid and let it cook for 5 minutes.
Remove from the heat, drain and then cover in cold water for 5 minutes. This is called 'refreshing' and will stop the vegetable from over cooking and falling to pieces in the final cooking process.
Drain thoroughly (see my tip) and place into an ovenproof dish.
Heat the oven to 220°C
In a small saucepan, add the milk, flour and butter and keep whisking quickly until the butter has melted and the flour has disappeared. Bring to the boil and you will see the sauce thicken up.
Keep whisking whilst the sauce bubbles and thickens right up then turn off the heat and stir in 3/4 of the cheese, then pour over the cauliflower.
Mix the remaining cheese, mustard powder and breadcrumbs together and scatter evenly over the cauliflower.
Place into the oven and bake for 20 minutes until bubbling and browned on top.