Smoky Blue Cauliflower Cheese (4)
For the Sauce:
  1. Preheat the oven to 200 C, 180 Fan, Gas 6.
  2. Separate ther cauliflower into medium sized florets and cut up the stalk into roughly similar sized pieces. Cook in lightly salted boiling water for 4-5 minutes until just tender but still with some bite. Transfer to a sieve and drain thoroughly.
  3. To make the sauce heat the butter in a non stick pan and, when foaming, stir in the flour and mustard powder and season with salt and pepper. Stir over a medium heat for a few minutes, then gradually add the milk, a little at a time and whisk or beat with a non stick whisk or a wooden spoon to get a smooth creamy sauce.
  4. Stir in the cheeses, chipotles in adobo and nutmeg and remove from the heat. Check seasoning.
  5. Put the cauliflower in a shallow gratin dish and scatter with the tomato halves. Pour over the cheese sauce and scatter with the breadcrumbs and Parmesan cheese.
  6. Bake at the top of the oven for 20-25 minutes until golden and bubbling. SErve immediately with slices of buttured brown bread.