Ingredients:

  • 1 medium Cauliflower Head (approx. 2.5 lbs / 1.1 kg), trimmed
  • 2 tablespoons Olive Oil (30 ml)
  • 1 teaspoon Kosher Salt (5 g)
  • 1/2 teaspoon Black Pepper (2 g)
  • 1 tablespoon Unsalted Butter (15 g)
  • 1 small Shallot (30 g), finely minced
  • 1/4 cup Crème Fraîche (60 ml)
  • 1/4 cup Double Cream (Heavy Cream) (60 ml)
  • 4 oz Mature Cheddar Cheese (115 g), grated, divided
  • 1 teaspoon Dijon Mustard (5 ml)
  • Pinch Nutmeg
  • 2 tablespoons Fresh Chives, finely chopped
  • Salt and Pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Trim the base of the cauliflower so it sits flat, and remove any remaining leaves.
  2. Place the cauliflower, stem-side down, on a lined baking tray. Drizzle generously with olive oil, sprinkle with salt and pepper, ensuring the seasoning gets into the florets.
  3. Roast for 30–35 minutes. The cauliflower should be fork-tender but still hold its shape. Remove from the oven and let cool for 10 minutes.
  4. While the cauliflower cools, melt butter in a small pan. Sauté the minced shallot until soft and translucent (about 3 minutes). Set aside.
  5. Using a spoon or small scoop, carefully hollow out the centre of the cauliflower, leaving a sturdy outer wall (at least 1 inch / 2.5 cm thick) as a 'shell'.
  6. Roughly chop the scooped-out cauliflower flesh. Aim for about 1.5 cups (360 ml) of flesh; reserve any extra for another use.
  7. In a mixing bowl, combine the chopped cauliflower flesh, sautéed shallots, crème fraîche, double cream, Dijon mustard, nutmeg, and the 3 oz (85 g) portion of grated Cheddar.
  8. Season the filling generously with salt and pepper until the flavor is punchy. Stir in the fresh chives.
  9. Carefully spoon the creamy filling mixture back into the hollowed cauliflower shell. Press the mixture gently to ensure it’s packed firmly.
  10. Sprinkle the remaining 1 oz (30 g) of grated Cheddar over the top of the filling.
  11. Return the tray to the 400°F (200°C) oven. Bake for 20–25 minutes, or until the topping is golden brown, the filling is bubbling hot, and the shell is tender all the way through.
  12. Allow the Twice-Baked Cauliflower to rest on the tray for 5 minutes before carefully transferring it to a serving plate. Slice it into quarters tableside and serve immediately.