How to make it

  • Preheat the oven to 180C/ gas 4/ 350F.
  • Cook the florets in boiling water for about 1-2 minutes until just tender. Drain.
  • In a saucepan, melt the butter. Stir in the cumin seeds, followed by the chilli powder and the flour. Gradually add the milk and whisk continuously until smooth and thickened.
  • Season with salt and pepper, stir in the mustard and most of the grated cheese, reserving some to sprinkle on top later. Stir until the cheese is melted.
  • Pour a little of the sauce into an ovenproof dish that is large enough to hold the cauliflower. Arrange the florets in the dish and pour over the rest of the sauce. Sprinkle the leftover cheese on top, along with the chopped chilli.
  • Bake in the oven for 10-15 minutes or until the sauce bubbles and the top turns golden. Serve.

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