Roasted Cauliflower Cheese with Capers

This looks so impressive when you bring it to the table, and roasting the whole head of cauliflower adds a delicious, almost nutty, flavour. The cheese sauce can be used in a million different ways (on white fish or in a Croque Monsieur instead of béchamel, for example), so I would recommend doubling the quantities and freezing half or storing it in the fridge for up to four days.