Bring a large saucepan of water to the
boil, then add the cauliflower and cook
for 5 mins – lift out a piece to test, it
should be cooked. Drain the cauliflower,
then tip into an ovenproof dish.
Heat oven to 220C/200C/gas 7. Put the
saucepan back on the heat and add the
milk, flour and butter. Keep whisking fast
as the butter melts and the mixture comes
to the boil – the flour will disappear and
the sauce will begin to thicken. Whisk
for 2 mins while the sauce bubbles and
becomes nice and thick. Turn off the
heat, stir in most of the cheese and pour
over the cauliflower. Scatter over the
remaining cheese and breadcrumbs.
When the chicken comes out of the
oven (see 'Goes well with' recipe), pop in the Cauliflower cheese and
bake for 20 mins until bubbling.