TM
* 50g white Caster sugar
* 100g White wine vinegar
* 2 small Cauliflowers, broken into florets and divided into three
* Groundnut oil
* 500g Vegetable stock
* 300g water
* 1 bulb Garlic, peeled
* 300g White wine, reduced to 30ml ('''10-15 minutes / Temp. Varoma / Speed 1''')
* 120g Gruyère Cheese, Grated
* 20g Cornflour
* 30g Cream cheese
* Knob of Butter
* 25g extra Grated Gruyère or Cheddar for the topping

===Method===
* The next day, grate the Cheese for cooking and topping separately in the TM and coat the cooking Cheese in the Cornflour (I used Gruyere for cooking and a mixture of that and mature Cheddar for the topping) and set aside.
* Put one third of the Cauliflower into the internal Steaming basket with the Vegetable stock and water '''16 minutes / Temp. Varoma / Speed 1.'''
* Meanwhile, Deep fry the remaining third of the Cauliflower at 180º C until golden Brown.
* Drain the Cauliflower on kitchen paper and Deep fry the Garlic until golden Brown, but make sure it doesn't burn.
* Remove the Steamed Cauliflower (keep the liquid), mix with the others and place in a Baking dish or Casserole.
* Reduce the Stock / water mix to 200ml '''18 minutes / Temp. Varoma / Speed 1''' and leave in the bowl.
* Preheat the Grill to high.
* Add the Wine, cornfloured Cheese, butter and the Fried Garlic to the TM bowl with the Butter '''5 minutes/ 90º / Speed 4'''.
* Add the Cream cheese and cook at the same setting for a further 1 minute.
* Process '''15 seconds / Speed 5-10 progressively''', so that the Garlic is well pulverised.
* Mix the Sauce with the Cauliflower, sprinkle over the Grated chase and Grill for several minutes.

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