Trim the cauliflower and boil in salted water for 5-10 minutes or until just tender
Melt the Stork in a saucepan with nutmeg. Add the flour and stir continuously over a low heat. Let the sauce cool down.
In a saucepan, boil the milk and pour it onto the cold flour/butter mixture. Season to taste. Mix well and cook over a medium heat until the sauce thickens.
Drain the cauliflower florets and place them into 4 Pyrex Mini round casserole dishes. Season to taste and sprinkle with grated cheese. Pour the sauce over the cauiliflower. Sprinkle with more cheese. Place in the oven for 5-10 minutes until golden brown.