Cauliflower with white sauce

The source (no pun intended) for this post came from my nephew, Simon, who, earlier this week, made cauliflower with white sauce. His favourite. Only to accidentally drop the dish while removing it from the oven. So, in his honour, I'd like to present a variation on the typical cauliflower white sauce. This is the more "foodie" version.
First of all, steam your cauliflower by placing it in a metal rice strainer (a sieve will do) which is then placed inside a pot that has about 2-3cm of water in it. Steam until a sharp pointed knife can seamlessly pass through the cauliflower. Allow to drain and cool completely.
Next, cut or break the cauliflower apart, into florets. Place the individual florets in a bowl, stems up and "reassemble" the cauliflower, up the sides of the bowl (you will probably only get halfway before the sides start tumbling down).
Now place a second, smaller bowl on top of the cauliflower base and press down hard, thereby compacting the cauliflower between the two bowls. Maintaining this pressure, start to press more florets in between the two bowls, always pushing downwards, until no more can enter. Place something heavy inside the second bowl and leave in the fridge for a while.
When you remove it from the fridge, take out the weight and the small bowl and you will now have a cauliflower-shaped hollow bowl, into which you can add the rest of the cauliflower bits and the sauce.
To make the sauce, you will need about 300-400ml of milk, a piece of butter and some cayenne pepper (of pimenton dulce as I used). Heat these in a pot. Meanwhile, in a mug, pour about 100ml of milk and add 2-3 heaped teaspoons of corn flower (Maizena) and stir until dissolved. Add to heating milk and with a spoon or whisk, stir until it thickens. Remove from heat and add grated cheese and mix. Allow this to cool before pouring into your cauliflower bowl (to the very top) and return to the fridge.
Once set, place a flat, oven-proof dish on top of the cauliflower and turn over, so that you now have a perfectly formed cauliflower dome standing in your dish, with the sauce on the INSIDE. sprinkle with cheese and pour any excess sauce around the base of the cauliflower dome and bake in the oven until the cheese melts.
As you dish into the dome, the cheesy sauce will ooze out. YUM!!!!
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