A delightful baked cauliflower dish with a zesty lemon and herb cheese crust.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Steam the whole cauliflower head for about 15 minutes until it is slightly tender.
Avoid over-steaming to maintain a firm texture.
In a mixing bowl, combine the mayonnaise, juice of the lemon, Dijon mustard, ground white pepper, and chopped fresh tarragon.
Mix thoroughly to ensure the flavors are well blended.
Place the steamed cauliflower in a baking dish and evenly spread the mayonnaise mixture over the top.
Use a spatula for an even coating.
Sprinkle the grated cheddar cheese over the coated cauliflower.
Press the cheese gently to help it adhere to the sauce.
Bake in the preheated oven for 10 minutes until the cheese is melted and golden.
For a crispier top, broil for an additional 2 minutes.
Let the cauliflower cool for a few minutes, then slice into wedges and serve.
Garnish with a sprinkle of fresh herbs for added color.
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