Roasted Stuffed Cauliflower

Ingredients

1 large or 2 small cauliflowers about 850g

5 tbsp olive oil

4 tbsp gluten-free breadcrumbs

For The Stuffing

250g kale, chopped

1 tbsp milled linseed

1 onion, chopped

1/2 pack sage leaves chopped

1/2 small pack rosemary, leaves chopped

150g roasted sunflower seeds, plus 30g for topping (optional)

Method

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 cor, leaving a cavity-the florets should still be holding together.

Ring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 minutes, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a minute or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chopped.

To make linseed‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 minutes until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add onion and 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. Transfer to a baking tray lined with parchment paper. Can be made up to this point in the and kept in the fridge.

Heat oven to 200°C/180°F/ gas 6. Mix the remaining sunflower seed with breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then Paton the breadcrumbs sunflower mix. Roast for 45 minutes 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.

Feel free to use alternative nuts, I choose sunflower due to nuts allergies. This is a brilliant dish for Christmas Day really festive! And filling especially for vegan lovers.

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