500g cauliflower, cut into pieces
30g butter
30g plain flour
1 1/4 cups warm milk
1 teaspoon Dijon mustard
1/2 cup grated Cheddar
1/2 cup grated Parmesan
2 tablespoon fresh breadcrumbs
3 tablespoon grated Cheddar, extra

Brush a 1.5 litre heatproof dish with melted butter or oil.
Cook the cauliflower in lightly salted boiling water until just tender.
Drain.
Place in the dish and keep warm.
Melt the butter in a pan. Stir in the flour and cook for 1 minute, or until golden and bubbling.
Remove from the heat and whisk in the milk and mustard. Return to the heat and bring to the boil, stirring constantly.
Cook, stirring, over low heat for 2 minutes, then remove the pan from the heat.
Add the cheeses and stir until melted.
Do not reheat the sauce or the oil will come out of the cheese.
Season with salt and white pepper and pour over the cauliflower.
Combine the breadcrumbs and extra cheese and sprinkle over the sauce.
Grill until the top is browned and bubbling.
Serve immediately.