Although a simple dish, this can be delicious - provided that it uses a good mature cheddar cheese and the cauliflower is not overcooked.

1. Stud the onion halves with the cloves and put them into a pan with the milk, bay leaf and black peppercorns. Bring to the boil, then remove from the heat and set aside to infuse for 20 mins.
2. Strain the milk into a jug and discard the flavouring ingredients.
3. Melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 min. Remove from the heat and gradually beat in the milk. Return to the heat and bring to the boil, stirring. Leave to simmer very gently for 10 mins, give it an occasional stir.
4. Meanwhile, bring a large pan of well-salted (1 tsp per 600 ml) water to the boil. Drop the cauliflower florets and any young green leaves into the boiling water and cook for 8 mins (this includes the time it takes for the water to come back to the boil) until tender. Drain and leave briefly for the steam to die down.
5. Meanwhile preheat the grill to high.
6. Remove the sauce from the heat and stir in 100 g of the grated cheese, together with the cream, mustard and some seasoning to taste.
7. Arrange the cauliflower leaves and florets in a warmed shallw ovenproof dish and pour over the cheese sauce. Scatter over the rest of the cheese and slide under the grill for 3-4 mins until golden and bubbling and serve immediately.