RECIPE: Whole Roasted Cauliflower with Broccoli and Walnut Stuffing

Whole Roasted Cauliflower with Broccoli and Walnut Stuffing

Looking for a dish to take pride of place on your Christmas table this year? Look no further than this flavour-packed whole roasted cauliflower with broccoli and walnut stuffing. This is a great alternative to a traditional roast and perfect for those who favour veggies over mock-meats.

Whole Roasted Cauliflower

Whole Roasted Cauliflower with Broccoli and Walnut Stuffing,
and Grilled Brassica Leaves

Looking for a dish to take pride of place on your Christmas table this year? Look no further than this flavour-packed whole roasted cauliflower with broccoli and walnut stuffing. This is a great alternative to a traditional roast and perfect for those who favour veggies over mock-meats.

For the broccoli and walnut stuffing:

  • 1 tbsp vegetable oil
  • 2 shallots (roughly chopped)
  • 100 g walnuts (roughly chopped)
  • 2 sprigs of sage (roughly chopped)
  • ½ large broccoli

For the cauliflower:

  • 1 cauliflower
  • 1 tbsp olive oil
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp smoked paprika
  • Pinch fennel seeds
  • Pinch dried parsley
  • salt and pepper (to taste)

For the grilled brassica leaves:

  • leaves from the cauliflower
  • 50 g kale
  • salt and pepper (to taste)
  • 2 tbsp olive oil

Make the broccoli and walnut stuffing:

  1. Heat the oil in a frying pan, add the stuffing ingredients and fry until just cooked.
  2. Transfer to a food processor and pulse to combine ingredients. Leave to cool slightly.

For the cauliflower:

  1. Preheat the oven to 180°C/gas mark 4.
  2. Bring a large pan of salted water to the boil and simmer the whole cauliflower for 5 minutes to soften. Drain and pat dry with kitchen towel.
  3. Cut the bottom of the stem off the cauliflower so it sits flat. Fill the cauliflower by pressing the broccoli stuffing into the cavities between the florets from the bottom.
  4. In a small bowl, mix the olive oil, spices and seasoning together and rub over all over the cauliflower.
  5. Place the stuffed cauliflower in a roasting tin and bake for 25 minutes until golden.

For the grilled brassica leaves:

  1. Preheat the grill. Place the cauliflower leaves and kale on a baking tray and drizzle with oil and season. Cook under the hot grill until starting to brown.

To serve:

  1. Arrange the kale and cauliflower leaves around the whole roasted cauliflower and carve at the table.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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