Cauliflower Cheese with Hawkridge Cheddar

Preheat the oven to 190°C (170°C fan/Gas Mark 5). Fill a large saucepan with water and place over a high heat, bringing it up to the boil, then add the cauliflower florets. Cook for three minutes, drain, then tip them back into the hot pan to steam gently while you get on with making the sauce.
Put the butter into another pan, place over a low heat and let it melt, then stir in the flour. Cook the butter and flour together for about a minute, stirring gently, then start to add the milk; do this a little at a time, stirring all the time and making sure that all the milk is absorbed before you add more. When you have added all the milk, turn the heat up to medium and bring the sauce up to a boil – keep stirring it as it does so. Reduce the heat to a simmer and cook for two minutes, then take the pan off the heat. Grate a generous amount of nutmeg into the sauce, then sprinkle in about two-thirds of the cheese and stir well to combine before seasoning to your taste with salt and pepper.
Put the cauliflower florets in the base of a casserole or gratin dish, then pour over the sauce so that the cauliflower is covered completely. Scatter the reserved cheese across the top of the dish, then put it into the hot oven and bake for about 30 minutes, or until the top is a lovely golden colour.