Cauliflower cheese

INGREDIENTS
1 head of cauliflower, outer leaves removed, separated into large florets
salt and freshly ground black pepper
100g (31⁄2oz) fresh breadcrumbs

For the cheese sauce
30g (1oz) butter, diced
3 tbsp plain white or wholemeal flour
11⁄2 tsp mustard powder
450ml (15fl oz) milk
125g (41⁄2oz) mature Cheddar cheese, grated
salt and freshly ground black pepper

METHOD
Bring a large saucepan of salted water to the boil. Add the cauliflower florets and boil for 7 minutes, or until just tender. Drain well and rinse with cold water to stop the cooking. Arrange the florets in an ovenproof serving dish.
Preheat the grill on its highest setting. To make the cheese sauce, melt the butter in a pan over a low heat, add the flour and mustard powder, and stir to combine. Cook for 2 minutes, stirring all the time. Remove from the heat, add the milk, and stir constantly until smooth. Return to the heat and bring slowly to the boil, then reduce the heat and simmer to thicken for 1–2 minutes. Remove the pan from the heat and stir in three-quarters of the cheese until melted. Season to taste with salt and pepper, then pour the sauce over the florets.
Toss the remaining cheese with the breadcrumbs and sprinkle over the florets. Place the dish under the grill for 10 minutes, or until the sauce bubbles and the top is golden. Serve hot from the dish.