Whole Roasted Cauliflower with Stuffing

Ingredients

• 1 vegetable stock cube (e.g. Knorr Vegetable Stock Cube)
• 1 large cauliflower
• 100 ml water
• 100 g kale
• 1 onion
• 1 clove garlic
• 50 g walnuts
• 2 slices white bread
• 1 teaspoon dried sage
• 2 tablespoons olive oil

Method

Pre-heat oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).​

Trim off the cauliflower leaves and carefully cut out half the stalk and core, leaving a cavity – the florets should still be holding together.​ Place the cauliflower into a saucepan and cover with boiling water then simmer for 5 minutes then carefully remove and set aside to dry.​

Place the bread and walnuts into a processer and blitz then set aside. Mix the vegetable stock cube with the boiling water in a jug and set aside.​

For the stuffing, add half of the olive oil into a saucepan then sweat the onion for 5 minutes. Stir the sliced garlic, sage, kale and add half the breadcrumb mix and half the vegetable stock mix. Cook for 5 minutes.​ Remove from the heat and add to a processer and blitz until smooth. Allow to cool slightly then spoon into a piping bag/food bag and pipe into the cavity of the cauliflower including in between the florets and place into an oven dish.​

Mix the remaining stock with the oil then pour over the cauliflower. Sprinkle over the breadcrumbs and roast for 45 mins until golden brown and tender.