Stuffed roast cauliflower
Don’t settle for sides during Sunday lunch - our stuffed roast cauliflower is a flavoursome centrepiece fit for veggies and vegans.
- 1-2 small cauliflowers
- 1 tbsp olive oil
- 150ml water
- 4 tbsp breadcrumbs
- 1 pinch salt
- 30g cashews, crushed finely
- 250g spinach
- 1 tbsp milled linseed
- 1 onion, diced
- 2 garlic cloves, crushed
- Three sprigs of fresh rosemary
- Zest of 2 lemons
- 1 tsp nutmeg
Cut off the cauliflower leaves. Trim the stalk, leaving the florets attached.
Bring a large saucepan of water to the boil. Add the cauliflower and boil for 7 minutes. Remove the cauliflower and set it to one side.
Drain most of the water. Add the spinach and wilt for up to 2 minutes. Drain the remaining water and strain any excess from the spinach.
To make linseed paste to bind the stuffing together, mix the milled linseed with 3 tbsp water. Leave for 5-10 mins or until ‘gluey’.
For the stuffing, heat 1 tbsp of olive oil in a frying pan. Add the onion and salt and cook until soft. Then stir in the spinach, garlic, rosemary, lemon zest and nutmeg. Cook for a minute or so longer.
Remove the stuffing from the heat. Add the linseed paste and 150ml water. Place this mixture into a blender and blitz to a thick purée. Transfer to a piping bag and pipe into every nook and cranny of the cauliflower.
Transfer the cauliflower to a baking tray. Heat oven to 200C/180C fan/gas 6.
Mix the crushed cashews and breadcrumbs together in a bowl. Cover cauliflower with 2 tbsp of olive oil, then pat on the breadcrumb mix.
Roast for 45 minutes or until golden brown. Place under the grill for the last 10 mins or so to crisp up.
Serve and enjoy!
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