Sage leaves (optional)
Keep any of the good leaves on the cauliflower and place the whole lot on a baking tray.
Smother some olive oil on top before adding cayenne pepper and rubbing it in. Now, it’s time to put them in the smoker. I have cherry wood lumps in the smoker, but you could also roast these in the oven. After half an hour, they’re looking gorgeous!
Next, it’s time to make the cheese sauce. Melt butter in a pan before adding some flour. Mix them together before adding half milk and half double cream. Once it starts to bubble, remove it off the heat before adding the cheese (I’m using Welsh cheddar).
Now, prep the cauliflower by removing the stalks and cut them into chunks. Place them in a baking tray and cover them in the cheese sauce.
I love a kick, so I’m adding some sliced chilli. I've also grated nutmeg over the top and finished it off with sage leaves.
Place in the oven for half an hour at 180C. Once the edges start to form a crust you know it’s ready!