Oven-baked stuffed cauliflower

Ingredients:

• 1 large head of cauliflower
• 225g kale, stems removed
• 4 slices of bacon
• 2 large eggs, lightly beaten
• 4 green onions, thinly sliced
• 2 cloves garlic, finely grated
• 3/4 cup grated Munster cheese
• 1/2 cup heavy cream
• 1/2 cup plus 2 tablespoons breadcrumbs
• 1/4 tbsp. plus 2 tbsp. l. finely grated parmesan
• 3 tablespoons chopped oregano
• 1/3 cup (80 g) melted butter
• Special device: A large piping bag or 3.8-quart zip-top freezer bag.

Preparation:

1. Position a rack in the center of the oven and preheat to 200°C. Line a baking sheet with parchment paper.
2. Place the bacon on a baking sheet and bake for 15 minutes, until golden brown and the fat has rendered. When the bacon is cool enough to handle, finely chop it and transfer it to a medium bowl. Set the baking sheet aside.
3. Meanwhile, bring a pot of generously salted water to a boil over high heat (it should be very salty, even more so than seawater). Carefully trim off as much of the tough cabbage core as possible, without cutting off the stems or florets. Remove any small inner leaves (you'll need to squeeze the filling into the spaces between the florets).
4. Boil the cabbage for 5-7 minutes, until it's just beginning to soften. Don't overcook it, or it will fall apart. Carefully remove the head from the water, let it dry, and cool.
5. Add the kale to the same pan and cook for 2-3 minutes, until bright green. Drain and squeeze out the leaves. When the kale is cool enough to handle, finely chop and transfer to the bowl with the bacon.
   
   Add the eggs, green onions, garlic, Muenster cheese, heavy cream, 1/2 cup breadcrumbs, 1/4 cup Parmesan, and 2 tablespoons oregano to the kale mixture; mix well. Transfer to a large pastry bag (or zip-lock bag) and snip the corner to create a 2cm (1/4-inch) opening.
6. Turn the cauliflower stem-side up and squeeze the filling between the florets until you've used about half the mixture. (The bottom of the head will begin to expand, and the filling will come out the top between the florets. Turn the cauliflower right-side up and use your fingers to gently push the florets apart to squeeze the filling between them. Use all the mixture in the bag; even if it looks like the head will explode, it won't. The cauliflower will simply expand from the inside!
7. In a small bowl, combine the butter with the remaining 2 tablespoons breadcrumbs, 2 tablespoons Parmesan, and 1 tablespoon oregano. Place the cauliflower, right-side up, on the prepared baking sheet and brush the entire head with the breadcrumb mixture.
   
   Bake for 45-55 minutes until deep golden brown. Cool for 10 minutes, then cut into slices.