Cauli-Gobble Bliss Bomb

Method

1. Place 1/4 cup olive oil, the garlic, the rosemary and a few pinches of salt into a jug you can pour from.
2. Remove the outer leaves from the cauliflower and set them aside for later. Turn the cauliflower upside down and pour the olive oil mixture into the gaps between the stalks.
3. Wrap the cauliflower in foil, keep it upside down and place into a baking dish and into a 180C oven for 1 hour.
4. Place the butter and onion into a pan on medium heat until soft. Add the sugar and vinegar and allow to caramelise on low heat, stirring occasionally.
5. Chop squash/pumpkin into small cubes and steam until super soft. Alternatively, for a richer more flavoursome sauce, roast the pumpkin for 20 minutes. Place into a pot with the gorgonzola and cream – blend with a stick blender until smooth. Add the cheddar and stir until the cheese is melted in.
6. Fry the speck in a hot pan until crispy. Drain on paper towel when it’s cooked.
7. Fifteen minutes before the cauliflower is finished, add the cauliflower leaves and stems into the baking dish, drizzle with olive oil and a sprinkle of salt.
8. Break up the pistachio kernels in a mortar and pestle, and chop roughly.
9. Remove the cauliflower and carefully unwrap. Place it right side up on a large platter. Top with the caramelised onions, speck, surround with cauliflower leaves and pour over some pumpkin and cheese sauce. Sprinkle on the pistachios and speck and serve the rest of the sauce in a jug/gravy boat.