For the Whole Roasted Cauliflower Cheese
1. Preheat the oven to 180°C. Discard any tough outer leaves from the cauliflower, keeping it whole.
2. Bring a large saucepan of water to the boil. Add the cauliflower floret side down then cover with a plate to keep submerged. Cook for 12 minutes or until the cauliflower is tender. Drain.
3. Place the spinach stuffing ingredients into a small food processor and whiz until smooth. Use a piping bag or spoon to get stuffing into the centre of the cauliflower in between the florets.
4. In a saucepan over medium heat until melted and foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Gradually add the milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Cook, stirring, for 3-4 minutes or until sauce boils and thickens. Stir in cheese until smooth. Remove pan from heat. Season. Pour over the cauliflower.
5. Return to oven and bake for a further 30 minutes or until golden.
For the sourdough dippers
1. In a bowl, combine the olive oil, butter, and garlic. Season with salt and pepper, then brush over the bread pieces.
2. Bake the sourdough on a tray under the cauliflower for the final 10 minutes.
3. Remove from the oven, and scatter with parsley or chives.
4. Serve with baked cauliflower, with a drizzle of lemon juice.
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