Whole Baked Cauliflower

1 whole head of cauliflower

½ cup (125 ml) white wine

100 g sour cream

2 tbsp mild mustard, such as Dijon

100 g grated cheddar cheese

pinch of sweet paprika

Preheat oven to 220°C.

Trim cauliflower and discard leaves. Using a small knife, make small cuts into the stem at several angles to help it cook more evenly.

Place wine in a saucepan with 125 ml water, cover with a tight-fitting lid and bring to a simmer over high heat. Add cauliflower, florets facing upwards, then cover and steam for 8 minutes or until nearly tender.

Remove cauliflower and place on an oven tray. Combine sour cream and mustard in a bowl and smear all over cauliflower head. Sprinkle over cheese so it is evenly spread, then dust with paprika. Bake for 10 minutes or until cheese has melted and possibly starting to brown. Serve hot, and cut like a cake into wedges! Yum!