Preheat and prepare: Set your oven to 200°C (400°F). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking tray. Sensory cue: The florets should look glossy and evenly coated — you’ll hear a faint sizzle as they hit the hot tray.

Roast the cauliflower: Place the tray in the oven and roast for 25-30 minutes, turning the florets halfway through. Sensory cue: The cauliflower should be tender when pierced with a fork, with deep golden-brown edges that smell sweetly nutty and toasted.

Start the cheese sauce: While the cauliflower roasts, melt the butter in a medium saucepan over a medium heat. Add the flour and whisk continuously for 2 minutes. Sensory cue: The mixture will bubble gently and smell biscuity; it should be a smooth, pale golden paste that pulls away from the sides of the pan.

Add the milk: Gradually pour in the warmed milk, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer. Sensory cue: The sauce will thicken after about 4-5 minutes, coating the back of a spoon. You’ll hear it softly bubbling, and it should look glossy and smooth.

Incorporate the cheese: Remove the pan from the heat. Add 250g of the grated cheddar, all of the Parmesan, the Dijon mustard, smoked paprika, and cayenne if using. Stir until the cheese melts completely. Sensory cue: The sauce will turn a rich, creamy yellow and smell intensely cheesy. Taste it — it should be well-seasoned and deeply savoury.

Assemble the bake: Place the roasted cauliflower florets into a 9x13 inch baking dish. Pour the cheese sauce evenly over the top, making sure every floret gets a generous coating. Sprinkle the remaining 50g of cheddar and the breadcrumbs over the surface. Sensory cue: The sauce should nestle around the florets, with the breadcrumbs forming a speckled, textured topping.

Bake until bubbly: Reduce the oven temperature to 180°C (350°F). Bake for 20-25 minutes, until the sauce is bubbling at the edges and the top is a deep golden brown. Sensory cue: You’ll hear the satisfying gurgle of bubbling cheese, and the breadcrumbs will look crisp and toasted. The kitchen will smell wonderfully of roasted nuts and melted cheddar.

Rest before serving: Remove from the oven and let the dish rest for 10 minutes. Sensory cue: The sauce will settle and thicken slightly, so when you cut into it, it holds its shape rather than flooding the plate. Garnish with fresh thyme sprigs.