Cook cauliflower florets until tender-crisp.

Break the florets into smaller pieces and place in individual oven-safe dishes or one larger dish.

Preheat oven or broiler to medium-high heat.

Prepare a pint of Bechamel sauce using butter.

Incorporate cream, ketchup, garlic salt, celery salt, ground bay leaf, turmeric, mustard powder, and pepper into the sauce.

Whisk the sauce thoroughly.

Add peeled shrimp and crumbled Caerphilly cheese to the sauce.

Heat the mixture gently, without boiling.

Pour the sauce over the cauliflower.

Grill or bake until golden brown.

Pipe creamed potatoes around the servings (optional).