1. The preparation is similar to that of choux pastry but allow the mixture to cool a little before adding the cheese. 2. Bring the water and butter to the boil. 3. Add the sifted flour and beat in with a wooden spoon until the mixture leaves the side of the pan. Remove from the heat. 4. Beat the eggs together and add to the mixture in three stages, beating well each time. 5. When the mixture is warm, add cheese, cauliflower, salt and pepper. 6. Deep fry in hot oil until just runny in the middle. Cauliflower Puree 7. Puree the cauliflower in a processor. Bring cream to the boil and allow to thicken before adding to the puree. Season with salt and pepper and place on the plate with the fritter. Sherry Caramel 8. Boil together until caramelised. Add a little water and remove from the heat. Pour around cauliflower puree. NOTES : Chef:Paul Heathcote