Prawn and cauliflower gratin

Directions

1. Cook the cauliflower until the florets are soft but still firm. Cut the individual florets from the main stalk, and add a desert spoon into the base of small, individual, oven-proof dishes.

2. Mix the tomato paste, garlic salt, celery salt, ground bay leaf, turmeric, mustard powder and black pepper into the béchamel sauce.

3. Beat well, add the prawns and cheese and heat gently (do not boil).

4. When warm pour the sauce over the cauliflower and place under a grill until the top has browned nicely. Serve immediately.

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