Preheat your oven to 200°C (180°C fan)
Steam or boil the cauliflower florets for 5–7 minutes until just tender. Drain well and set aside.
In a small bowl, mix the cornflour with a little cold milk to create a smooth paste.
In a saucepan, heat the remaining skimmed milk gently, then stir in the cornflour mixture. Keep stirring until the sauce thickens.
Remove from the heat and stir in 60g of the reduced-fat cheddar cheese, mustard powder, and yoghurt. Season with salt and pepper.
Lightly grease a baking dish with Frylight and arrange the cauliflower florets inside.
Pour the cheesy sauce over the cauliflower, ensuring it’s evenly coated. Sprinkle over the remaining cheese.
Bake in the preheated oven for 20 minutes until golden and bubbly.
Serve hot, and enjoy a comforting, syn-friendly cauliflower cheese!