Say Bye-bye To Boring Cauliflower With This RecipeBack
Cauliflower is a wonderful blank canvas when it comes to flavor. By itself, it is plain, dry and has no distinctive taste much like potatoes. However, when the right spices hit cauliflower, it becomes a smorgasbord of delicious aromas and flavors.
One spectacular way to cook a fresh head of cauliflower is to roast it. Roasted cauliflower with browned and caramelized edges has a nutty, buttery taste, which is impossible to resist. Try this amazing and filling cauliflower roast stuffed with kale and chestnuts for a meal that will have everyone wanting more.
Roasted Stuffed Cauliflower
- 1 large or 2 small cauliflowers (about 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 30g for the topping
- 2 lemons, zested
- Good grating nutmeg
Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.
Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
To make a linseed ‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can – see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.
Recipe Tip: Pipe the purée in from the bottom first, filling as many holes as possible, then turn it over onto the lined baking tray. From the top, squeeze as much as possible between the florets.
Image courtesy: shutterstock.com