Method

• 1.
  Preheat oven to 220°C.
• 2.
  Bring a large saucepan of water to the boil over medium heat. Add the cauliflower and blanch for 6-8 minutes until almost tender. Drain.
• 3.
  For the white sauce, melt the butter and garlic in a saucepan over medium heat, then add the flour and stir until combined. Using a whisk, gradually add the milk and stir until smooth. Add the bay and paprika. Season. Add half the cheddar and cook, stirring, for a further 3-4 minutes until thickened.

• 4.
  Pour half into a small, round, ovenproof dish (large enough to fit the cauliflower head). Top with the cauliflower, then pour over remaining sauce. Scatter over remaining cheddar cheese and roast for 20 minutes, or until golden and bubbling.
• 5.
  Meanwhile, place the speck in a small frypan. Place over medium heat, and fry until crispy. Add the thyme, sage and some cracked black pepper. Cook for 30 seconds until fragrant, then remove speck with a slotted spoon and drain on paper towel. Serve on top of cauliflower gratin.