Good cauliflower cheese

• 1 good sized fresh white or creamy yellow cauliflower
• 575 ml (1 pint) creamy milk

First make a really good cheese sauce. Heat the milk to boiling point with the bayleaf and sliced onion and let it infuse over a very low heat for 5 minutes before straining it into a measuring jug.

Wipe out the pan, and in it melt the butter. Stir in the flour and let this pale roux cook very gently for 2 minutes. Remove it from the heat and allow to cool slightly before adding