Cauliflower cheese pots

Method

• 1
  Brush six 250ml (1-cup) capacity ovenproof ramekins with melted butter to lightly grease. Cook the cauliflower in a saucepan of salted boiling water for 5 minutes or until tender. Drain. Divide among the prepared ramekins.
• 2
  Heat the butter in a small saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place the pan over medium-high heat. Cook, stirring, for 5 minutes or until the sauce boils and thickens. Remove from heat. Stir in the parmesan and thyme. Season with salt and white pepper.
• 3
  Preheat grill on high. Pour the sauce over the cauliflower. Top with cheddar. Cook under grill, about 10cm from the heat source, for 5 minutes or until golden. Set aside for 3 minutes to stand. Serve.