Break the cauliflower into large bouquets and boiling water until it begins to soften.

Drain and put it in a heat-resistant oven pan.

Melt the butter in a pan, add the flour and cook on low heat for 1 minute, while stirring.

Take off the heat and gradually add the milk.

Put it back on the fire, and simmer until thickened.

Add the cheese and season.

Mix until you get a homogenous béchamel sauce.

Pour the sauce over the cauliflower bouquets and sprinkle some cheese on top.

Bake in the oven until the cheese is lightly browned.