1 medium cauliflower, cut into florets
50g butter
½ tsp cumin seeds
A pinch of chilli powder
300ml milk
50g plain flour
125g cheddar cheese, grated
¼ tsp salt
¼ tsp ground white pepper
1 tsp English mustard
1 green chilli, finely chopped

Preheat the oven to 180C. Wash the florets and cook them in a pan of boiling water for 5-7 minutes.
Remove and drain. Melt the butter and tip in the cumin seeds followed by the chilli powder. Add the milk and flour and mix until smooth, stirring constantly. Tip in the salt, pepper and mustard. Add the cheese, leaving a little to sprinkle on top.

Pour a little of the sauce to cover the base of an oven proof dish and then add the florets. Then spoon over the remaining sauce. Sprinkle with the leftover cheese and the green chilli.