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Cut the cauli into florets, drizzle with olive oil and roast at 200c/400f for 20 mins
Finely dice the stalks and set aside
Melt the butter and brown it slightly before adding the flour to form a roux, cook this out for 5 mins before adding the milk a little bit at a time constantly stirring
Add the mustard, nutmeg and bay simmer for 10 mins then stir in half of the cheese until melted season to taste with salt
Mix the roasted cauliflower through the sauce, add to an oven proof dish nothing too deep shallow is better. Top with the remaining cheese and bake for 15 mins at 200c/400f
Meanwhile add a large knob of butter to a pan and fry the cauli stalks until golden brown add the Panko and cook until golden and crispy add a pinch of salt and the sage
Top the cauli cheese with the crumb and serve