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.
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Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Rating:
Total Time: 50 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the broccoli and walnut stuffing:
- 0.25 0.25 Tbsp vegetable oil
- 0.5 0.5 shallots (roughly chopped)
- 25 25 g walnuts (roughly chopped)
- 0.5 0.5 sprigs of sage (roughly chopped)
- half a large broccoli
- For the cauliflower:
- 0.25 0.25 cauliflower
- 0.25 0.25 Tbsp olive oil
- 0.0625 0.0625 tsp turmeric
- 0.0625 0.0625 tsp ground cumin
- 0.0625 0.0625 tsp ground coriander
- 0.0625 0.0625 tsp smoked paprika
- Pinch fennel seeds
- Pinch dried parsley
- Salt and pepper (to taste)
- For the grilled brassica leaves:
- Leaves from the cauliflower
- 12.5 12.5 g kale
- Salt and pepper (to taste)
- 0.5 0.5 Tbsp olive oil
Method
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:
- Heat the oil in a frying pan, add the stuffing ingredients and fry until just cooked.
- Transfer to a food processor and pulse to combine ingredients. Leave to cool slightly.
For the cauliflower:
- Preheat the oven to 180°C/gas mark 4.
- 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.
- 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.
- In a small bowl, mix the olive oil, spices and seasoning together and rub over all over the cauliflower.
- Place the stuffed cauliflower in a roasting tin and bake for 25 minutes until golden.
For the grilled brassica leaves:
- 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:
- Arrange the kale and cauliflower leaves around the whole roasted cauliflower and carve at the table
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