* 50g Caster sugar
* 100ml White wine vinegar
* 1 large Cauliflower, broken into florets and separated into thirds
* Groundnut oil
'''for the Cheese sauce'''

* 500ml Chicken stock, reduced to 200ml and kept warm
* 300ml White wine, reduced to 30ml
* 120g Grated gruyère Cheese
* 20g Cornflour
* 20g soft Cheese
* Knob of Butter
* Drops of Truffle oil
* 25g extra Grated Gruyère Cheese or Cheddar cheese for gratinating

===Method===
* Using a small pan, stir the Sugar into the Vinegar and bring to the Boil
* Put a third of the Cauliflower florets into a bowl, pour the Vinegar mix over the florets and Refrigerate for at least half an hour
* Fill another small pan ¾ full with Groundnut oil and heat over a medium high heat. When the Oil reaches 180° C (350° F) add the second third of the florets and Fry for about 3 minutes until golden.
* Blanch the remaining third of the florets in Boiling Salted water until soft, about 4 minutes. These could also be Steamed
* Add the reduced Stock and Wine to a pan over a medium heat
* Mix in the Grated Gruyère and cornflower and mix well until the Cheese is incorporated into the Stock
* Remove the pan from the heat and add a few drops or Truffle oil
* Place in an Oven-proof serving dish, sprinkle with the extra Grated Cheddar and Brown under the Grill

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