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This takes cauliflower cheese to a whole new level, from school dinner splodge to an elegant vegetarian centrepiece or as a delicious side to a roast. However you choose to serve it, it won’t disappoint.

Serves 4.

4 garlic cloves, crushed
1 tsp ground cumin
½ tsp hot paprika
1 tbsp olive oil
1 large cauliflower, trimmed and leaves removed
½ lemon, juice
Seasoning

2 tbsp cornflour
250ml skimmed milk
60g grated cheddar cheese
1 tbsp Worcestershire sauce
20g grated parmigiano reggiano

Preheat the oven to 180˚C.

In a small bowl, mix the garlic, cumin, paprika, olive oil and season.

Cut a cross into the base of the cauliflower (so that the stem cooks through). Rub the paprika paste all over the cauliflower, then place in a medium-sized casserole dish, stalk-side down.

Drizzle over the lemon juice and add a splash of water. Cover with a lid or tightly fitting tin foil and roast for 45 minutes. Remove the lid and cook, uncovered, for a further 20 minutes, until tender.

Meanwhile, make a white sauce with the cornflour and milk.
Blend the cornflour with a little of the milk to form a smooth paste, slowly add the rest of the milk and warm over a low heat until it thickens. Stir through the cheddar until melted and season.

When the cauliflower is cooked, set the grill to high. Pour the cheese sauce over the cauliflower and drizzle with the Worcestershire sauce. Scatter over the grated parmesan and grill in the casserole for 3-5 minutes, until golden.

Serve immediately.