I don’t remember not knowing how to make this, and therefore presume that everyone else does too. Here’s the recipe in case you don’t have it in your head. Sorry about the imperial measurements but that’s how my Mum taught me.
Jules’ Cauliflower Cheese – serves 4-6
- 1 head of cauliflower, cut into florets
- 2 oz butter
- 2 oz flour
- 1 pint of full cream milk
- 3 large handfuls of grated mature cheddar cheese
Steam the cauliflower until tender when pierced with a sharp knife. Start checking after 5 minutes and be careful not to overcook.
Meanwhile, melt the butter in a medium-sized saucepan. Add the flour and stir for a minute or two over a medium heat.
Start gradually adding the milk, just a splash at a time at first, and stir continuously. Add some more milk every time it has been absorbed. Careful not to rush this or the sauce can turn lumpy.
When all of the milk is in the sauce, it is important to continue to stir until the sauce has thickened and comes to the boil. Take the pan off the heat and stir in 2 large handfuls of grated cheese and some salt and freshly ground white pepper.
When the cauliflower is tender, drain it and return to the pan to steam dry, then tip into an ovenproof dish.
Pour the sauce over the cauliflower and top with the remaining cheddar cheese.
Put the dish under a hot grill for about 5 minutes or until bubbling and golden brown on the top.
Jono & Jules do food & wine 
Yummy!