Directions

1. Preheat the oven at 180°C.

2. Steam the cauliflower whole (we pop it in the microwave, in a covered bowl with a dash of water, for around 5-7 minutes). I doesn't need to be cooked, just softened and hot.

3. On a sheet of foil, lay the bacon to form a circle, with the smaller ends of the rashers meeting in the middle.

4. Transfer the foil sheet to an oven proof circular dish (ours is 8" diameter), so that the bacon goes up the sides and the foil acts as a lining between the bacon & the dish.

5. Place the steamed cauliflower in the middle of the bacon, upside-down, so that the stalk faces upwards.

6. In a small food processor, blitz together the remaining ingredients.

7. Begin to spoon in the ricotta mixture to fill the cauliflower. You could use a baking syringe here to get more of the mixture inside, but save any that doesn't fit.

8. Use the foil to bring the bacon up and wrap around the cauliflower. You may need an extra slice of bacon to seal the top over. Remove the foil.

9. Now that the cauliflower is completely covered, carefully turn it over so it's sitting right-way-up on the base of the oven dish (no foil).

10. Bake for 20-25 minutes. Pierce the cauliflower with a knife - if it's cooked, it should be soft but stable, not crunchy.

11. Whilst the cauliflower is cooking, add the remaining ricotta mixture to a small non-stick saucepan and heat gently for 2-3 minutes, stirring continuously until it forms a thicker sauce.

12. Cut the cauliflower open, pour the ricotta sauce on top and enjoy!