Martha Collison's baked cauliflower cheese

1. Preheat the oven to 180°C, gas mark 4. Peel the leaves off the cauliflower and trim the stem so it sits flat, then place into a casserole dish or ovenproof saucepan with a lid.

2. Rub the outside of the cauliflower with the mustard and olive oil until completely coated, then sprinkle over the Parmigiano Reggiano and a little black pepper. Cover with a lid and bake for 25 minutes, then remove the lid and allow the cauliflower to bake for a further 40-45 minutes, or until tender and golden brown on top.

3. While the cauliflower is baking, make the cheese sauce. Pour the milk into a large saucepan and add the bay leaves, mace, peppercorns and onion. Bring the milk to a simmer, then turn the heat off and allow the flavours to infuse into the milk. Strain the infused milk into a jug and discard the herbs, spices and onion.

4. Melt the butter in a saucepan. Stir in the flour so a thick paste forms, then continue to cook for 1 minute. Slowly pour in the infused milk, whisking all the time, until thick and smooth. Allow to simmer for a further 2-3 minutes, then remove from the heat and add the grated cheeses. Stir gently until the cheese has completely melted, then pour into a warm jug. When you are ready to serve the cauliflower cheese, bring the roasted cauliflower to the table and pour over the hot cheese sauce. Serve immediately.