Chop your cauliflower into florets. Boil or steam for 5 mins until totally tender. Allow to cool slightly, then chop into small pieces.

Grate your cheddar.

Add half of your cheddar to a hot frying pan and fry until golden and crisp. Pour off the oil, then leave to cool.

Once cool, finely chop your golden cheesy crust into pieces.

Add your butter into a saucepan on a medium heat.

Once melted, tip in your flour and cook out for 5 mins. Gradually add your milk, whisking until you have a smooth sauce.

Bring your mixture to a boil, then simmer for 5 mins until thickened. Add the remaining cheddar, the crispy chopped cheddar, cauliflower, nutmeg, and mustard, then stir to combine. Season to taste with salt and lots of pepper.

Pour into a wide dish to set in the fridge for 1 hour.

Pour your flour, eggs and breadcrumbs into a bowl each.

Roll your mixture into ping-pong-sized balls, then dip them in your flour, eggs and breadcrumbs respectively.

Heat a generous glug of oil in a small saucepan. Once hot, add your croquettes a few at a time and fry for 5 mins until crisp and golden. Keep warm and repeat with your remaining croquettes.