Boil the cauliflower for about 10 minutes, or until cooked until just fork-tender, but not fully soft. You do not want to overcook the cauliflower and have it become too soft as it can become mushy later on. Aime for a tender-crisp feel.

In a large saucepan, cook the flour in the olive oil on medium heat. Mix often and cook until the flour browns slightly. Now add the milk slowly, mixing as you do. You want to keep mixing/whisking the milk to ensure there are no clumps of flour, and until the sauce thickens.

When the sauce thickens after a few minutes, add the seasonings and around half of your cheese. Stir until the cheese melts into your sauce.

Preheat your oven to 180C/350F. Grease an oven-proof dish and Pour the cauliflower florets inside. Pour the sauce over the cauliflower. Sprinkle the remaining cheese on top of the sauce, and any breadcrumbs if you choose to add some. Cook for 40 minutes, or until the top of the dish is golden brown. Let cool/rest for 10-15 minutes before serving. Enjoy!