1

Preheat oven to 200°C. Steam the cauliflower over a large saucepan of boiling water for 8 minutes or until just tender. Drain and place in a 5-cup (1.25L) capacity ovenproof dish.

2

Meanwhile, lightly spray a medium frying pan with oil and heat over high heat. Cook the chorizo for 8 minutes, stirring, or until crisp. Transfer to theovernproof dish with the cauliflower.

3

Whisk the cornflour and ¼ cup of milk in a jug until combined. Place the remaining milk in a saucepan and bring to the boil over high heat. Whisk in the cornflour mixture and bring to the boil.Cook, stirring, for 1 minute or until saucethickens. Stir in  cup of cheese untilsmooth. Season with freshly ground blackpepper, nutmeg and cayenne pepper.

4

Pour the white sauce over the cauliflower and chorizo. Sprinkle with the remaining cheese. Bake for 30 minutes or until the cheese is melted and golden.