Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  Place cauliflower in a steamer placed over a saucepan of boiling water and steam for 15 minutes, or until just tender.
• 3.
  Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes, or until mixture bubbles and lightens in colour. Remove from heat and slowly whisk in the milk until smooth. Return to medium heat and cook, stirring constantly, for 5 minutes, or until mixture simmers and thickens. Add the cheese and stir until melted. Season with salt flakes and freshly ground black pepper.
• 4.
  For the topping, combine the butter, garlic and parsley in a large bowl. Season, add bread and stir until well coated.
• 5.
  Transfer cauliflower to an 8-cup (2L) capacity baking dish and pour over cheese sauce. Gently toss to coat. Bake for 15 minutes, until cauliflower just starts to brown. Reduce oven to 200°C/180°C fan-forced.
• 6.
  Top with garlic bread. Bake for 15 minutes, or until bread is golden and cauliflower is bubbly. Stand for 5 minutes before serving.