I don't think that Cauliflower Cheese exists as a comfort food staple outside of the UK, but it surely should, and why I gladly post this recipe here. I must tell you that this brilliant way of preparing the cauliflower so that it both retains bite and stops the sauce becoming watery or grainy is pinched from Nick Jones (of Soho House fame), as is his smell-reducing use of bay leaves.
I most commonly make this with Red Leicester cheese, but Cheddar is more orthodox; feel free to use any combination of hard cheeses you favour.
Also, if you want a truly scorched top - as I have a weakness for - do blitz the dish under the grill (broiler in the US) for a few minutes at the end.
Recipe posted by Nigella