1 quantity béchamel sauce
2 tsp Dijon mustard
125g/4oz/1 cup grated Cheddar cheese, plus extra to sprinkle
salt and ground black pepper
a good pinch of cayenne pepper
1 Remove the outer leaves from the cauliflower and cut into four pieces or smaller florets.
2 Cook the cauliflower in a pan of lightly salted boiling water for 10–15 minutes until tender but not mushy. Drain well and place in an ovenproof dish. Preheat the grill (broiler) to hot.
3 Stir the mustard and grated Cheddar into the hot béchamel sauce until it melts. Pour over the cauliflower. Sprinkle with a little grated cheese, black pepper and cayenne.
4 Grill (broil) for 2–3 minutes until golden brown and bubbling.