Method

• 1.
  Whisk salt flakes and apple juice together in a large bowl until well combined. Add cauliflower head and top up with enough water to cover. Hold down cauliflower with a weight and chill for 8-12 hours to brine.

• 2.
  Remove cauliflower from brine, reserving 200ml apple brine, and pat dry thoroughly with paper towel.
• 3.
  Melt butter in a large saucepan over medium heat until it begins to foam.
• 4.
  Add cauliflower and a pinch of salt flakes. Cook, turning regularly, for 10-12 minutes or until golden and lightly charred. Place cauliflower, stem-side down, in a saucepan. Add the reserved apple brine and cover. Reduce heat to medium-low and cook for 30 minutes or until tender.
• 5.
  Meanwhile, pulse extra cauliflower florets in a food processor until finely chopped. Transfer to a large bowl and stir through herbs, almonds, apple, lemon juice, oil and 1/2 tsp salt flakes.
• 6.
  Transfer cauliflower mixture to a serving platter and top with cauliflower head. Drizzle with a little cooking liquid, scatter with borage flowers, if using, and serve with creme fraiche.