Steam or cook cauliflower and add a splash of lemon juice and salt and pepper.
Blend the cooked cauliflower, together with 1 table spoon butter and a bit of milk to a smooth consistency (you can have it half chunky too).
In a pot, heat the milk and the remaining butter to boiling point.
Reduce the heat and all the Maizena, stirring constantly.
When the sauce/milk/bechamel sauce starts to thicken you can add the cheese, keep stirring until all the cheese is melted into the sauce.
Add the pinch of nutmeg, and cream along with the pureed cauliflower, stir well.
Season to taste and serve warm with fresh bread.
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