Prepare the Cauliflower: Bring a large pot of salted water to a boil.

Add the cauliflower florets and boil for 4 minutes.

Drain the cauliflower and set aside.

Make the Sauce: In a large saucepan, melt the butter over medium heat.

Add the flour and stir constantly for 1 minute to form a roux.

Gradually add the milk, stirring constantly to avoid lumps.

Add the cream and continue stirring for another minute until the sauce thickens.

Season with salt to taste.

Combine and Bake: Preheat the oven to 180°C (350°F).

Place the drained cauliflower florets in a baking dish.

Pour the creamy sauce over the cauliflower, ensuring all florets are well-coated.

Sprinkle the grated cheese (150g) evenly over the top.

Drizzle with a little olive oil.

Bake the Cauliflower: Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

About 10 minutes before the baking time is up, sprinkle the additional 100g of Cheddar cheese on top and let it melt and brown.

Serve: Remove from the oven and let it cool slightly.

Garnish with fresh dill and a squeeze of lemon juice before serving.