This is one of my favorites - although I guess adding cheese sauce to cauliflower sort of defeats the purpose of eating vegetables!

I don't bother with the baking part.

1. Steam Cauliflower over salted water until tender - drain well. You can cut into florets before steaming, but I like to serve the whole head.
2. While steaming, make a simple roux-based sauce (melt butter in pan, add flour, cook a bit but don't let brown, add milk in small amounts until the desired consistency, add cheese of your choice along with black pepper and I like to add a little red pepper as well. Whatever fresh herbs you have at hand would be nice also. Cook on low heat until cheese is melted adding more milk if necessary. You don't need salt, the cheese is generally salty enough.
3. Pour sauce over califlower and serve.

Make plenty since this also serves as the basis for a wonderful soup. Saute onion in pan until soft but not brown, add whatever veggies you have at hand - diced potatoes, carrots, celery are great - and enough chicken stock to cover generously. Simmer until veggies are desired consistency. Add leftover cauliflower cheese (chopped lighly) add more stock or some cream/milk if too thick, and continue cooking until warmed through. Adjust seasonings. I would think some curry would be good in here. Perfection.