Get making!

Preheat the oven to 180C and lightly grease an ovenproof dish.

Blanch the cauliflower florets for 4-5 minutes then drain well and place in the dish.

Meanwhile, heat the oil in a pan and add the onion and garlic and cook for 10 minutes until softened.

Pour in the milk, paprika, stock cube and seasoning. Whisk together the cornflour with 2 tablespoons water to form a paste then add to the pan.

Cook the sauce on a medium heat, whisking continuously, until thickened. If you want the sauce to be completely smooth, blend with a hand blender then add ¾ of the grated sheese until melted.

Pour the sauce over the florets, sprinkle over the remaining sheese and bake for 20 minutes until golden and bubbling. Enjoy straight away!