1. Break the cauliflower into florets and cook in salted water until just tender.
2. Make a béchamel from the butter, flour and milk.
3. Grate in the cheddar and parmesan, then season with nutmeg, salt and pepper.
4. Place the drained cauliflower in a baking dish and pour over the cheese sauce.
5. Bake at 200°C until golden.
Tip: A classic British side for roasts, but with bread it is a filling main on its own.
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