Pull the leaves off both the cauliflowers. Chop them into florets. Pop the cauliflower florets in
a steamer basket or colander. Heat your oven to 180°C/Fan 160°C/Gas 4.
Pour a little boiling water into a pan (or steamer if you have one). Pop the basket or colander above the hot water. Cover. Steam for 15-20 mins till the cauliflowers are tender. While they cook, use a fork
to mash 2 tbsp of the butter with 2 tbsp of the flour.
Pour the milk into a pan. Bring to the boil. Stir the milk now and then to stop it burning. Take off the heat. Slowly whisk in the flour mixture, a little at a time, till it’s fully combined and smooth.
Put the pan back on the heat. Bring to the boil. Whisk and simmer for 2 mins till the sauce is thick.
Take off the heat.
Coarsely grate the cheddar. Stir two-thirds of it into the sauce. Season with salt and pepper. Tumble
the cooked caulis into a large ovenproof dish or two smaller ones. Pour over the cheese sauce.
Mix the breadcrumbs with a pinch of cayenne pepper and the remaining cheese. Sprinkle over
the top of the cauliflower cheese. Bake for 20 mins till golden and bubbling.
While the cauliflower cheese bakes, whisk 1 tbsp of the balsamic vinegar with ½ tbsp oil and a little
salt and pepper.
Pick out any really thick watercress stalks. Pop the watercress into a bowl. Add the balsamic
dressing. Toss to mix. Serve the watercress with the cauliflower cheese.