1lt/2pt oven-proof dish, saucepan and mixing bowl

Vegan Cheese Sauce
600ml milk (or vegan milk)
4 tbsp FREEE Organic Cornflour
150g grated cheese (vegan cheese)
salt and pepper

Cauliflower Cheese
1 cauliflower
1 tsp wholegrain mustard

Vegan Cheese Sauce

1. Measure the milk into a saucepan then remove five tablespoons of the milk to a bowl.
2. Heat the pan of milk until it is almost boiling then take it off the heat.
3. Add the cornflour to the cold milk stirring to make a smooth paste.
4. Poor half of the hot milk onto the paste stirring as you do this.
5. Tip the mixture back into the saucepan.
6. Return the pan to the heat and stir as the sauce thickens.
7. Allow the sauce to bubble gently and cook for a minute while stirring.
8. Stir in the cheese, and season with salt and pepper.

Cauliflower Cheese

1. Chop the cauliflower into florets and cook in boiling water until just soft.
2. Drain the cauliflower.
3. Add the mustard to the prepared cheese sauce and mix well.
4. Add the cauliflower to the sauce and stir to combine.
5. Tip everything into a 1lt/2pt oven-proof dish.
6. Place the dish under the grill for a few minutes to brown the top.
7. Serve warm.