Preparation / Directions:
Cook small cauliflower until the florettes are soft, but still firm. Break the florettes and put a dessert spoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot.
Make a pint of Béchamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, turmeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil.
Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions.