Remove leaves from cauliflower then cut cauliflower into florets. Place cauliflower in a large pot then pour in enough cold water to completely submerge it, along with a generous pinch of salt.

Place over medium high heat with lid covering the pot and bring to a boil. Cook until cauliflower is just tender and you can pierce a piece with a sharp knife. Drain cauliflower then tip into an ovenproof dish. Set aside.

Pre-heat oven to 200°C / 180°C fan assisted.

Rinse out the pot used to cook the cauliflower then set over medium heat. Add the butter and allow to melt. Once melted, add the flour and stir well with a spatula, cooking for 2-3 minutes until you have a smooth and thick paste.

Switch to a whisk then slowly add the milk, whisking constantly. Cook until it starts to thicken.

Add nutmeg and season to taste with salt and pepper. Add 75g of the Dubliner Mature Red and stir until completely melted. Remove from heat and pour cheese sauce over cooked cauliflower.

In a small bowl, toss together breadcrumbs and remaining Dubliner Original Red. Sprinkle evenly over the top of the cauliflower with sauce then bake until the top is toasted and the cheese has melted, about 15 minutes.

Serve immediately.