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Preheat the oven to 200c.
Smear the cauliflower with the black garlic paste, dot with cubed butter, season with salt & pepper and wrap well in tin foil to encase the steam.
Place onto a lipped tray and bake for 40 minutes until just softened when skewered with a sharp knife.
Remove from the oven, place the cauli onto the tray, baste with the cooking juices and discard the foil. Unwrap the cheese and place on top of the roast cauli, drive a skewer down through both to hold them together. Place back in the oven for 10-15 minutes.
When ready to serve, place the whole cauli onto a serving tray, whisk up the juices to emulsify and pour around, sprinkle with crispy onions and carve at the table.