Method

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Cut the cauliflower into florets and lay out on a baking tray (use two if you need to make sure they are spaced out a little). Drizzle with olive oil, season with salt and pepper and mix well. Bake for 25 minutes then remove from the oven and cool slightly.
2. To make the sauce, place a large saucepan on a low heat and melt the butter. Add the Juvela White Mix and use a whisk to mix together into a thick paste.
3. Pour in approx 100ml of the milk and continue stirring until it forms a smooth, thick paste with no lumps. Continue to add the milk, around 100ml at a time, whisking constantly.
4. Once you have a smooth sauce add the mustard, nutmeg, salt and pepper, and grated cheese and mix together until smooth. Remove from the heat.
5. To make the topping, blitz the slices of Juvela White Bread in a food processor along with the parmesan cheese.
6. When the cauliflower is cooked, place it all into one ovenproof dish. Pour over the sauce and mix well, before sprinkling on the breadcrumb topping. Place back in the oven at 180°C/Fan 160°C/Gas Mark 4 and bake for 20 minutes until the topping is golden brown and the sauce is bubbling.