Cauliflower spinach cheese bake

1. Mix 2 tbsp of the milk with the cornflour and set aside. Smash the garlic cloves, not mincing them and put in a saucepan with the rest of the milk and heat until just coming to the boil. Immediately remove from the heat and leave garlic to infuse. 
2. In a large pot, blanch the cauliflower in boiling water, drain and then add to a Medium Baker dish. Combine the cheeses together, add the chives, spinach and salt and pepper to taste. 
3. Stir the cornflour mix into the milk, return to heat and stir until thick, stir in the cheeses, mustard and milk. Pour sauce over cauliflower and bake for 25 mins until golden on top. Sprinkle with paprika and serve.  

Recipes notes and FAQs: 

• Can I add frozen cauliflower (and spinach) instead of fresh? Yes, but the texture will be different—not as firm as fresh. You will need to reduce the amount of milk to account for the moisture from frozen veggies used also.  
• Can I add something else instead of Dijon mustard? Another type of mustard would also work here, to add acidity to the cheese sauce. 
• Can I make this dairy-free? Yes, with dairy-free milk and dairy-free cheese options. The texture and flavour will be different to the original recipe. 
• What is the best way to store this? In sealed and airtight container, for up to three days in the fridge. We don’t recommend freezing this as the cheese and milk with have a different texture when reheated after being defrosted from frozen.