- 1 head cauliflower
- 1/4 cup salted butter, melted
- 1/4 cup creme fraiche or cream cheese
- 1 cup grated cheese (I like to combine a few different cheeses such as Gruyere, a tangy tasty and Parmesan or crumble in a blue for those that like it strong!)
- fresh thyme (optional)
Preheat oven to 200C.
Cut off the leaves and core out the big part of the stem leaving the cauliflower as a whole.
Wash cauliflower under running cold water and shake out well.
Put stem side down in an oven proof dish and pour melted butter over it. Use your hands to grease every nook and cranny of the cauliflower.
Turn the cauliflower stem side up, add crème fraîche and push into inside crannies, then top with the grated cheese.
Place in the oven and bake for 50-60 minutes or until tender. You can test by sticking in a knife all the way to the stem. Don’t cut the cauliflower, just stick in the knife. If it pushes in easily the cauliflower is ready. If it doesn’t slide in, add another 10 minutes to the roasting time, you might like to cover with alfoil if the edges are starting to brown.
Top with fresh thyme and cut into it like you would in a cake to serve pieces of it.
As you can see, I didn’t cover with alfoil early enough, so the edges are a bit browner than I would have liked, but it still tasted delicious!!