1 Preheat the oven to 180°C (approximately 350°F).
2 Rinse brussels sprouts, trim, remove exterior leaves, cut back slightly and cut in half.
3 Cook brussels sprouts in boiling salted water until al dente, drain, rinse with cold water and drain again. Rinse tomatoes, cut in half, remove seeds and cut into pieces.
4 Arrange brussel sprouts and diced tomatoes into 4 shallow buttered ramekins.
5 Melt butter in a saucepan. Add flour and stir. Gradually stir in milk and bring to a boil. Remove the pot from heat and stir in cheese. Season with salt, pepper and chili powder. Pour cheese sauce over the vegetables in the ramekins. Bake in a hot oven for 20-25 minutes until golden brown.