Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
• 2.
  Place the cheese rinds on tray and roast for 15 minutes until cheese has turned golden and split, releasing all the oils (it will depend on the age, type and amount of cheese you are using as to how long this might take). When split and ‘oily’, remove tray from oven and drain the contents through a fine metal sieve set over a heatproof bowl (be careful, as it will be hot). It won’t yield much, but it’s supercharged in flavour.
• 3.
  Divide cauliflower into large florets, outer leaves and stems. Roughly chop stems. Line a baking tray with baking paper. Place florets on the tray and drizzle with oil. Season with salt flakes and freshly ground black pepper and roast in the 200°C/180°C fan-forced oven for 45 minutes until golden, tossing florets halfway through. Remove from oven and immediately grate parmesan over the florets. Set aside and keep warm.
• 4.
  Meanwhile, heat 30g butter in a medium frypan over medium-high heat. Cook stems, stirring often, for 5 minutes, or until well browned. Cover and reduce heat to low. Cook, stirring occasionally, for 20 minutes, or until softened and caramelised. Transfer to a small food processor with the milk and whiz until until a puree (see recipe notes).
• 5.
  To serve, add extra 20g butter and 1 tbs water to a medium frypan and swirl over medium-high heat until melted. Add cauliflower leaves and stir-fry for 5 minutes, or until just tender. Season with salt flakes and freshly ground black pepper.
• 6.
  Spread a serving plate with the caramelised cauliflower puree. Arrange roasted cauliflower on top. Garnish with the leaves and drizzle with the cheese oil.