Preheat the oven to 180°C.

Cut the cauliflower into small florets and add to a large pan of salted boiling water, and parboil until the cauliflower florets can be pierced with a fork, but are still firm.

Drain well, season well with salt and pepper and then add to a suitably sized baking dish.

Make a roux with the butter and flour: add the butter to a small non-stick saucepan over a medium and heat the butter until it has mostly melted, then add the flour. Stir with a whisk until the a roux has formed and cook for 30 seconds, stirring continuously.

Gradually add the milk, little by little stirring continuously with the whisk until well incorporated before adding more milk, until all the milk has been added.

Stir continuously until the sauce thickens (about 2 minutes) then add the grated cheese and continue to stir until the cheese has melted into the sauce.

Poor the sauce over the cauliflower.

Bake on the top shelf for 40-45 or until the top of the cauliflower cheese is golden brown.

If desired, add some grated cheese and seasonal herbs to garnish.