To prepare the béchamel, melt the butter in a pot and add the sieved flour to it. Cook for a couple of minutes on medium heat until the roux (mix of butter and flour) is well golden. Now pour in the milk, stirring vigorously with a whisk, and bring to boiling point while continuing to mix often. Season with salt and pepper and a touch of nutmeg. The béchamel should be now ready, creamy and with no lumps. Remove from the heat and stir in the grated cheese until it melts. If there are lumps, pass the sauce through a fine sieve or blitz it.
Chef’s tip
For a cheffy spin, try to par cook the cauliflower by roasting it instead of simply boiling it, it will give you an extra depth in flavour.