I really cannot take credit for this one. It is my wonderful husband Iain's top-to-tail cauliflower cheese, ably written up by our 10-year-old Felix. And eaten happily by us all!
Preheat the oven to 180C/160C fan/gas 4. Remove the cauliflower leaves and put to one side. Divide the cauliflower into florets and put in a baking tin. Finely chop the stem and add, too.
Put 3 tablespoons of oil onto the florets making sure they are evenly coated. Add a generous seasoning of salt and black pepper and roast for 25 minutes.
Melt the butter in a large saucepan over a gentle heat, and when fully melted add the flour gradually, continuously stirring so all the flour is absorbed by the butter. Carry on stirring and add the milk gradually until it becomes a creamy, shiny white sauce. Add the grated cheese to the white sauce and carry on stirring.
Halve the tomatoes. Put your bread crumbs in a mixing bowl and add the final tablespoon of oil.
When you remove the cauliflower it will have started to colour. Line the bottom of a casserole dish with the cauliflower leaves and evenly place the florets on top.
Pour the cheese sauce over the top and sprinkle the breadcrumbs on as well. Lay the tomatoes on top and put in the oven for 20 minutes.
Serve with a crisp, well-dressed green salad and enjoy.