Tony's cauliflower and chilli cheese

(Serves 4-6 as a side dish)

For the sauce

• 1 litre milk
• 2 bay leaves
• 1 clove garlic
• 2 cloves
• 0 3 cm (1¼in) piece cinnamon stick
• 1 cauliflower

For the spiced topping

• 60g butter
• 60g plain flour
• 100g double cream
• 120g mature cheddar
• 0 freshly ground black pepper

• 50g white breadcrumbs
• 50g mature cheddar
• 30g Parmesan
• 25g cornflakes
• 2 mild fresh green chillies
• 1 tbsp finely chopped fresh coriander
• 1 tbsp finely chopped fresh mint

Step 1
Preheat the oven to 200°C/400°F/gas 6.

Step 2
Pour the milk into a large saucepan, add the bay leaves, garlic, cloves and cinnamon stick, and bring to the boil.

Step 3
Add the cauliflower florets, leaves and stalks, and simmer for 8-10 minutes until tender but still holding together.

Step 4
Gently lift out the cooked cauliflower with a slotted spoon, removing the bay leaves and cinnamon stick, and set in a colander to drain.

Step 5
Strain the hot milk through a sieve into a jug and reserve.

Step 6
To make the sauce, melt the butter in a medium-size pan over a low heat, then stir in the flour.

Step 7
Stir continuously over a low heat for 2-3 minutes, then gradually add the reserved hot milk, stirring with a whisk so that the sauce is smooth.

Step 8
Bring to a simmer, reduce the heat to very low, then simmer for 5-10 minutes until the flour is cooked out, whisking occasionally.

Step 9
Add the cream and heat the mixture through, then remove from the heat, stir in the Cheddar and whisk until all the cheese has melted.

Step 10
Season generously with salt and pepper.

Step 11
Gently stir the cauliflower into the cheese sauce so that all is well covered, and transfer to an ovenproof dish measuring about 30 x 20cm (12 x 8 in).

Step 12
Mix all of the spice topping ingredients together and sprinkle on top of the dish.

Step 13
Bake in the oven for about 20 minutes until golden and bubbling.

Step 14
If you like an extra-crispy topping, flash the dish under a preheated grill for a few minutes before serving.