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
- 150ml water
- 30g cashews, crushed finely
- 4 tbsp breadcrumbs
- 1 tbsp olive oil
- Sage & onion stuffing mix
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.
Prepare the sage & onion stuffing according to pack instructions.
Place the stuffing into a blender alongside 150ml water 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!