1. 1

   Step 1

   Preheat your oven to 200°C (fan 180°C/gas 6).

2. 2

   Step 2

   Cut the large cauliflower into florets.

3. 3

   Step 3

   Place the florets in a large saucepan, cover with water, and boil for 5 minutes until just tender.

   Timer 5 min
4. 4

   Step 4

   Drain the cauliflower well and set aside.

5. 5

   Step 5

   In a separate saucepan, melt 85g butter over medium heat.

6. 6

   Step 6

   Stir in 85g plain flour and cook for 1 minute to form a roux.

   Timer 1 min
7. 7

   Step 7

   Gradually whisk in 1l plus a splash of full-fat milk until the sauce is smooth.

8. 8

   Step 8

   Add the halved small onion to the sauce and simmer for 10 minutes, stirring occasionally.

   Timer 10 min
9. 9

   Step 9

   Remove the onion from the sauce and discard it.

10. 10

    Step 10

    Stir in 100g of the grated mature cheddar until melted.

11. 11

    Step 11

    Place the drained cauliflower into an ovenproof dish and pour the cheese sauce over it.

12. 12

    Step 12

    Top with 50g fresh white breadcrumbs and the remaining 50g grated mature cheddar.

13. 13

    Step 13

    Bake in the oven for 20 minutes until golden and bubbling.

    Timer 20 min
14. 14

    Step 14

    Garnish with 1 handful of roughly chopped flat-leaf parsley before serving.

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