Hugh: "I love experimenting with standard recipes, tweaking them and reinventing them until you have an entirely new dish. Here, instead of coating cauliflower in a cheese sauce, we deep fry the bites of cheese and serve them with a cauliflower sauce. I hope you’ll agree it’s a winning combination."
1. To make the cauliflower purée, divide the cauliflower into florets. Cut any green bits from the stem, but chop up the stalk and stems to use in the dish too as they will give a stronger flavour.
2. Put the pieces of cauliflower into a saucepan and add enough milk just to cover. Add the bay leaf and clove and bring to a gentle simmer.
3. When the pieces of cauliflower are tender, remove the clove and bay leaf, then blitz the cauliflower and milk in a food processor until you have a smooth purée. Season with salt and pepper.
4. Pour the oil into a deep, heavy bottomed saucepan to a depth of at least 15cm. It’s hot enough when a cooking thermometer reads 180ºC or a cube of white bread dropped into the oil turns golden brown in a minute.
5. Coat each piece of cheese in flour, knock off the excess then roll in the egg until covered, repeating the process for a double coating so that the cheese is completely sealed.
6. Dip in the egg again and then roll the cheese pieces in bread crumbs and fry until lightly golden all over - you hear the frying noise change when they’re done. Serve with the warm cauliflower purée.
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