Baked cauliflower recipe with cheese custard | Gourmet Traveller

Ingredients

• 1.2 kg cauliflower, trimmed, cut into thick wedges
• 2 garlic cloves, crushed
• ¼ tsp finely grated nutmeg, plus extra to serve
• 50 gm melted butter
• 200 ml milk
• 200 ml double cream
• 220 gm Bûche D'Affinois, rind removed, chopped
• 1 sprig bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 50 gm Pyengana cheddar, finely grated, plus extra to serve
• 3 eggs, plus 3 yolks
• 1 tbsp extra-virgin olive oil
• 8 sage leaves