Prepare the greens;

• Preheat the oven to 400 F
• Bring a medium saucepan of water to the boil.
• Strip the greens from the hard stems and rough chop
• Place the greens in the boiling water, allow to wilt (less than a minute), and immediately remove.
• Place in cold water to cool down, strain and squeeze all the water out of the greens.

Prepare the stuffing;

• Place the butter, Dijon mustard, cheeses and seasonings in a food processor and process until combined.
• Remove about 1/4 cup of the butter mixture and set aside.
• Add the egg, oil and cracker crumbs to the food processor, and process until combined
• Add the spring onions and greens to the food processor, and process until combined but still has texture.
• Place a piping bag in a tall glass or jug, fold over the edges and fill with the stuffing.
• Turn the of the head of cauliflower over and carefully remove the outer leaves, and as much of the core while keeping it intact.
• Begin working the stuffing into the nooks and crannies of the cauliflower, pushing the stuffing down until the head begins to ‘burst’ with stuffing.
• Place the cauliflower head upside down in a roasting pan, and cover with a square of parchment paper.
• Roast upside down for 15 minutes, this allows the stuffing to sink down further into the cauliflower.
• Remove from the oven, an baste the top and sides with the reserved cheesy butter mixture.
• Flip the cauliflower right side up on to the piece of bread, keeping the parchment in place, this creates a ‘plug’ to keep the stuffing in place.
• Roast for one to one and a half hours, depending on the size of the cauliflower, basting frequently.
• Slice and serve!