Cut the cauliflower into bite-sized pieces. Steam in a steamer or microwave until slightly tender (about 5 minutes).
If necessary, drain and allow to dry before using. Add to an 8x8 baking dish and set aside.
In a medium saucepan melt the butter and then mix in the flour to form a paste.
While mixing constantly, slowly pour in the milk until smooth.
Mix in the salt, and Parmesan cheese until combined.
Mix in 1 cup of cheddar until melted.
Mix in the pepper.
Pour the cheese sauce over the steamed cauliflower in the pan.
Top with the remaining ½ cup of cheddar
Bake until cheese is melty and deeply golden, 30 minutes.
For the most tender cauliflower, be sure to remove the cores and stems.
Cut the cauliflower into equally sized florets to ensure even cooking.
When steaming the cauliflower,be sure to season with salt to avoid bland cauliflower.
Steam until slightly tender, but not soft. It will finish cooking in the oven.
To use frozen cauliflower: just follow the instructions on the package to cook, but subtract a few minutes to allow it to finish cooking in the sauce. Drain well then follow the recipe from step three.
Be sure your cooked cauliflower is drained and dry before adding it to the sauce.
Have all your ingredients ready before you start the sauce. Things move fast when making a cheese sauce. If you have to stop to grate cheese, it could end in disaster.
When adding the milk, pour slowly while mixing it in at the same time. Stir until thick and smooth.
Taste before seasoning the sauce before seasoning. Some cheese is quite salty to taste and season as needed.
For a crunchy topping swap the cheddar cheese topping with Parmesan cheese. It will become golden and crisp.
Add a teaspoon of mustardor garlic powder to the sauce for extra depth of flavor.