Serve the cauliflower and the cheese whole on a platter and allow guests to serve themselves. We used a sheep’s milk cheese for this recipe, but a mild goat’s cheese will complement the wine just as well. Warm, crusty bread and fresh farm butter will be welcomed at this meal.
- Heat the butter in a small pan, that will ﬁt the cauliﬂower snuggly and can also be placed in the oven. Place the cauliﬂower, ﬂoret-side down, in the pan and continuously spoon the butter over the stem side of the vegetable until it has browned slightly. This should take about 8-10 minutes.
- Turn the cauliﬂower around and season with salt and pepper. Place in a preheated oven at 200C for a further 15 minutes, or until cooked. Be sure to keep on basting the cauliﬂower with butter every two minutes or so.
- At the same time, place the hazelnuts on a baking tray and toast in the oven for 5-7 minutes, or until golden.
- Arrange the baby leaves on a large platter. Tear the apricots and scatter around, together with the hazelnuts.
- Lastly, make the rub by combining all the ingredients in a small bowl and season to taste.
- Place the cheese on the platter and brush a little of the rub on the top.
- Finish off with the roasted cauliﬂower and sporadically add more of the citrus rub to the salad leaves and the cauliﬂower, as the dressing. Place in the centre of the table with large serving spoons and lots of ice-cold Warwick First Lady Chardonnay.