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Cook the cauliflower florets in boiling salted water for 2 minutes. Drain then place them into iced water. Once cooled, drain again and dry the florets on kitchen paper.
While the deep pan plate on the Evolve Grill is cold, place the florets into it, making sure that they don’t come above the rim of the plate.
In a non-stick pan, melt the butter on a medium-low heat. Once fully melted, add the flour and mix to fully combine, forming a roux. Keep stirring on the heat for a further 30 seconds to ensure the flour is cooked through. Gradually stir in the milk, making sure it is fully combined - do not add the milk all at once or your béchamel sauce will be lumpy. You may not need all of the milk, so keep an eye on the consistency as you're going along (you want it loose enough to pour over your cauliflower, but not too runny). If it is still too thick, add more milk.
Once your béchamel sauce is the correct consistency, pour over the top of the cauliflower. Top with the grated cheese.
Fit the plate to the grill and heat to 175ºC. Close the lid and cook for 5-10 minutes until golden brown on top.