Roast the cauliflower

• Cut the cauliflower into florets and spread on a baking tray.
• Roast in the oven until tender and lightly golden.

Make the roux

• Melt the butter in a saucepan over medium heat.
• Stir in the flour and cook briefly to form a roux.

Make the cheese sauce

• Pour in the milk gradually, whisking until smooth and thickened.
• Stir in the vegetable stock pot.
• Add the cheddar and mozzarella and stir until melted.

Layer and bake

• Place the roasted cauliflower in a baking dish.
• Pour over the cheese sauce and top with the extra cheddar and mozzarella.
• Bake until golden and bubbling.