To start

1. Wash and break the cauliflower florets into medium pieces
2. Cook in boiling water for approx 5 minutes, should be firm still
3. Drain the water and set aside

First make your pastry

1. Rub the butter and flour together between your fingers to form a breadcrumb looking mixture
2. Add the Perfect Salt
3. Add the egg and water and bring the pastry together with a fork
4. Form the pastry into a ball with your hands carefully
5. Lightly flour a work surface and put your pastry on
6. Using a rolling pin roll out the pastry to make a circle (put the tin on top to see if big enough
7. The pastry should be about 1/4 “thick
8. Using the rolling pin pick up the pastry and lay over the tart case
9. Gently press the pastry into the case and trim the excess pastry

Sauce:

1. Put the white sauce ingredients into a small pan except the cheese
2. Heat, whisking all the time so the sauce does not become lumpy
3. Once the sauce starts to thicken turn the heat down and cook for a further two minutes
4. Remove from the heat and add the grated cheese and stir well.

To assemble:

1. Combine the cauliflower, Organic harissa, perfect salt, and the organic chilli
2. Mix gently into the cheese sauce
3. Put the mixture into the pastry case
4. Cook on 200’c for 20 minutes till brown on top and the pastry is golden brown
5. Serve hot