Pre-heat oven to 180C Fan

Bring a large saucepan of water to the boil, add the cauliflower florets, and cook for 5 minutes until soft. Then drain.

Whilst the cauliflower is cooking, heat the olive oil in a large frying pan and sauté the onion and mushrooms for about 5 minutes over a medium heat. Once cooked stir in the garlic and cook for another minute then remove from the heat.

Add the drained cauliflower into the large frying pan and combine well with the garlic mushrooms. Then tip the contents of the frying pan into an ovenproof dish.

Put the milk and flour into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer and whisk it thoroughly until you have a smooth and thickened white sauce. Then add 75g of the cheese and again whisk until smooth.

Pour the sauce into the oven proof dish, sprinkle with the remaining cheese and place onto the middle shelf of your oven.

Bake for approximately 25 – 30 minutes until the cheese has browned slightly and is bubbling.

Serve with a mixed green salad of lettuce, cucumber, and spring onions.