Cooking and serving a whole head of cauliflower is easier and makes a prettier presentation than when it's separated into florets, and elevates the crucifer to dinner party status. Here, the cauliflower is first boiled in water and milk, which tames its taste and tenderizes the textur, before being baked in the oven. You could stop there, but the creme fraiche sauce that's spread over the cauliflower in this recipe, and the sliced almonds that are also sprinkled over the top, makes this version a real winner.