Nigel Slater’s cauliflower with smoked garlic and cheddar recipe — theguardian.com

Bake a head of smoked garlic, wrapped in kitchen foil, for 40 minutes at 200C/gas mark 6 until soft and fragrant. Break a medium-sized (500g) cauliflower into large florets, discarding the tougher stalks. Put 500ml of milk into a saucepan over a moderate heat. Break the head of garlic into cloves and squeeze the soft dark flesh from each one into the milk. When the milk is hot, but before it boils, remove from the heat and leave it to infuse with the garlic.

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