Creamy stuffed cauliflower

Ingredients

• 1 whole cauliflower
• 6 Tuscan kale leaves, stripped from stems
• 250g cream cheese
• 2 eggs
• ½ cup panko crumbs
• 1 tsp chilli flakes
• ¼ cup grated parmesan cheese
• 1 clove garlic, sliced
• ½ cup butter, melted
• 2 tbsp finely grated parmesan

Method

• Place a large pot of water on the stove and bring to the boil.
• Turn the cauliflower upside down and remove all the outer leaves, then very carefully cut the core out of the centre.
• Place the cauliflower into the boiling water and cook for approx. 10 mins, until just softened. You don’t want to overcook the cauliflower or it will fall apart.
• Remove, drain and let steam dry while you prepare the filling.
• Preheat oven to 180°C.
• Plunge the kale leaves into boiling water and let sit for a couple of mins.
• Drain kale, squeeze dry and chop finely.
• Add the kale and the rest of the ingredients, except for the melted butter and additional parmesan, to a food processor and blitz until creamy and smooth.
• Place a fine tip on a piping bag or use a zipper storage bag with the corner cut off and fill the bag with the filling.
• With the cauliflower upside down, very carefully pipe as much filling as you can into all the nooks and crannies inside the head — the further you can get it into the head, the better it will look when cut open.
• Turn the cauliflower the right way onto a lined baking tray and brush with the melted butter and parmesan mixture.
• Bake for 30-40 mins until it is golden and knife-tender all the way to the centre.