Par-boil cauliflower in a saucepan of boiling salted water for 4-5 minutes, drain well.
In a bowl mix together breadcrumbs, Parmesan cheese and parsley and season with salt and pepper. Dip cauliflower flowerets in beaten egg, then coat in bread crumb mixture. put on serving plate and set aside until ready to cook in hot oil.
To make cheese sauce, melt butter in a small saucepan, stir in flower and cook for 1 minute. Remove from heat and add milk slowly. Bring to the boil, stirring, then simmer for 2 minutes. Stir in mustard, cheese, cayenne and season with salt and pepper. Serve hot.
Recipe By: Janice Springer