- 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying
- 5g fresh turmeric root
- 25g/1oz roasted garlic cloves, skins removed (see tip)
- 50ml/2fl oz rapeseed oil
- 100ml/3½fl oz soya cream
- 100ml/3½fl oz double cream
- 85g/3oz Stilton
- 400ml/14fl oz ice-cold sparkling water
- 100g/3½oz plain flour
- 100g/3½oz cornflour
- ½ tbsp cider vinegar
- salt
- 2 slices toasted sourdough
- 100g/3½oz walnuts
- Preheat the oven to 140C/120C Fan/Gas 1.
- For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray.
- In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes.
- Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted.
- Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden.
- For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended).
- Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil.
- For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs.
- To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices.