1 cauliflower, 600ml/1 pint Bechamel sauce, 11g/4oz. Cotswold cheese, grated or crumbled, 1 teaspoon of mustard, Salt & black pepper to season.
Break the cauliflower into florets, cook until just tender and drain well. Grill bacon until crispy and cut into small pieces. Make a Bechamel sauce, either fresh or use a packet. Add the Cotswold cheese and mustard and season to taste. Place the cauliflower and bacon in a baking dish, pour over the sauce and sprinkle over some Cotswold cheese. bake in a hot oven until bubbling and golden.