Heat oven to 450 degrees, toss the cut cauliflower florets in the olive oil, tossing well to coat. Spread on a baking sheet and season with salt and pepper. Bake for 15 minutes or until golden brown and slightly crispy.

In a skillet you are going to melt the butter. When it is melted but not quite sizzling, sprinkle the flour all over the pan on top of the butter and whisk until it is combined with the butter. Let it brown slightly but do not let it burn. Season this with the pepper, salt, paprika and dry mustard.

Next, slowly add in the heavy cream and whisk until smooth and then slowly add the 2 cups of milk until the whole mixture is bubbling and smooth. This is the only slightly tricky part of the recipe, you want this to simmer and thicken but not get too thick. Have it on a very low simmer. It should be the texture of tomato soup when it is ready to add the cheese.

If it is too thick, you can add in a little more milk to thin it out. Then slowly add your shredded cheese a little at a time. Whisk this in until it melts and you have your cheese sauce.

When your cheese sauce is done, add your roasted cauliflower to a casserole dish and then pour the cheese sauce over. You can add more shredded cheese to the top, but I never do. I season the top with some salt and pepper and the dried parsley.

Bake at 400 degrees until golden brown and bubbly, in my oven this took about 20 minutes. All ovens are different so keep a close eye the first time you make this.