Separate the cauliflower into florets and wash thoroughly.

Bring the water to the boil with the lemon juice, tip in the cauliflower, cover the pan and boil for about 15 minutes.

Drain the cauliflower through a sieve and keep it warm over the boiling water. Grate the cheese.

Melt half the butter in a saucepan, sprinkle in the flour and stir until golden. Gradually stir in the stock and bring to the boil. Whisk in the milk, add the salt, nutmeg and cheese and simmer for 8 minutes, stirring frequently.

Whisk the egg yolk in a bowl and stir in 2-3 tablespoons of the hot sauce, then stir the mixture back into the sauce.

Melt the remaining butter in a small frying pan and fry the breadcrumbs until golden brown.

Sprinkle the cauliflower with the breadcrumbs and parsley and serve with the cheese sauce.

Serve with: hamburgers and Potato Puree