Vegan Roasted Stuffed Cauliflower
Ingredients
- 1 large or two small cauliflowers (if possible around 850g)
- 5 tbsp olive oil
- 4 tbsp breadcrumbs
- For the stuffing
- 250g kale, (chopped)
- 1 tbsp milled linseed
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- ½ small pack sage (leaves chopped)
- ½ small pack rosemary (leaves chopped)
- 150g cooked chestnuts (finely chopped) plus an extra 30g for topping.
- 2 lemons (zested)
- Good grating nutmeg.
Method
- Trim and discard cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use a knife to carefully cut out the stalk and core. This should leave the cavity (florets should still be held together.
- Bring a large pain of salt water to the boil, submerge the cauliflower and cook for 7 minutes then remove carefully. Set aside to steam dry.
- Add the kale to the pan and cook for a minute, drain then run under cold water to cool, squeeze out the excess liquid and roughly chop.
- To make a linseed ‘egg’, mix the ground linseed with 3 tbsp of water and set aside for 5-10 minutes until gluey. Meanwhile heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, cook until softened then stir in remaining stuffing ingredients including the kale. Cook for a minute or so.
- Remove from the heat and season, then put in a blender with 150ml water and linseed egg and blitz to a thick purée and transfer to a piping bag.
- Pipe the stuffing mixture into every bit of the cauliflower, make sure you get as much of the purée as you can. Transfer to a baking tray that is lined.
- Heat the oven to 200C/180C fan/gas 6. Mix the remaining chestnut with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower then pat on the breadcrumb chestnut mix. Roast for 45 minutes until golden brown and tender.
