Vegan Cauliflower Cheese

Melt the vegan butter in a saucepan over a medium heat. Add the flour and stir. Cook gently for 2 minutes.
Add the milk little by little, stirring each time you add more, to get rid of any lumps.
When all the milk has been added, cook over a gentle heat for 5 minutes until thick and glossy. Remove from the heat and stir through the cream and two thirds of the cheese, then season generously with salt and black pepper.
Grate in a little nutmeg (optional), taste and adjust seasoning as required. Set the cheese sauce aside.
Preheat your grill on a medium setting.
Meanwhile, cut the cauliflower into small-ish florets, and bring a large saucepan of water to the boil.
Cook the cauliflower for just 4 minutes until just turning tender. Drain well.
Melt the 2 tablespoon vegan butter in a large frying pan and add the cauliflower. Cook gently for 4-5 minutes until turning brown and caramelised. Sprinkle with salt and pepper and spoon into a large ovenproof dish.
Tip the breadcrumbs into the frying pan and cook for a couple of minutes until crispy and just turning golden, (watch them carefully and stir frequently - they burn in the blink of an eye!).
Pour the cheese sauce over the cauliflower florets, followed by the remaining vegan cheese, followed by the crispy breadcrumbs.
Grill until the sauce is bubbling and golden.