Boil cold tap water in a Cauldron Saucepan (large Pasta Saucepan). Soak wash whole Cauliflowers in a large mixing bowl. Cut the end off of the dirty stalk end's - and then get the healthy Cauliflower Leaves and cut the thick edible roots of the Cauliflower into the boiling water - boil on a high heat for 15 minutes.

With 30 minutes left of cooking time. Place 125g of a block of butter into a medium sized saucepan and then gently melt on a low simmer, once melted add the 125g Plain Flour and stir with either a heat proof Plastic Spatula or Wooden Spoon - gradually add 500ml of hot milk and keep stirring - add more cold milk into the hot milk and keep gradually giving a little bit of milk at the time and keep stirring

Once you have added all the milk - then add all the 500g of Mature Cheddar Cheese - with about 10 minutes gone after all that - simmer for 20 minutes and keep stirring

With 10 minutes left before the end of cooking time - boil the Cauliflower florets along with the roots or stalk's and leaves that have had almost 45 minutes of cooking time and then drain the boiling water through a Colander sieve in the kitchen sink and then place the cooked Cauliflower pieces into a large mixing bowl and then pour over the homemade Cheese Sauce - what you cannot eat - leave in the Fridge