1 extra-large cauliflower, cut into small florets
3 Tbsp cornflour
3 fresh bay leaves, folded
140g mature cheddar, grated
Sea-salt flakes and freshly ground black pepper, to season
25g ciabatta or other white bread, torn into chunky crumbs
50g walnuts, chopped
Bring a large pan of salted water to boil on high. Add cauliflower and boil for 8 minutes or until just tender. Drain in a colander and allow to steam dry. Shake cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.
Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Whisk milk in a saucepan with butter, cornflour and bay leaves then heat gently, stirring, until it boils and thickens to a smooth sauce. Remove bay leaves, add 100g cheddar and season to taste. Pour over cauliflower and scatter with remaining cheese.
Scatter over bread and walnuts and bake for 25 minutes until golden. Serve as a side.