This roasted whole stuffed cauliflower recipe does not only just look fantastic it is so delicious too. Be sure that your guests will be surprised when you cut into your whole roasted cauliflower to reveal this creamy and rich filling. A great recipe if you are entertaining, or add it to your list for a winter lunch!
Roasted whole stuffed cauliflower recipe
1 large or 2 small cauliflowers
4 tbsp rapeseed or olive oil
50g chopped nuts
1 tsp ground turmeric
For the stuffing
1 onion, chopped
2 cloves of garlic, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
A sprinkle of nutmeg
Salt and pepper
Bring 2 large pans of salted water to boil.
Pre-heat your oven to 180 degree fan. Line a baking tray with baking paper.
In the meantime discard the cauliflower leaves. Turn cauliflower upside down and use. Knife to carefully cut out the stalk in the middle. Make a little hole but make sure to keep enough on it for the florets to stay together.
Cook cauliflower for 8 minutes. Remove carefully and set aside.
Don’t discard the hot water. Place spinach into the hot water for 1 minute or so and remove. Set aside.
Meanwhile, make your stuffing. In a frying pan, fry your onion until translucent. Add wilded spinach, cashews nuts, spices and fry for 5 minutes. Stir continuously. Season with salt and pepper. Set aside and let cool slightly.
Then mix in a food processor until you have a creamy green puree.
Transfer to a piping bag.
Re-use the same frying pan and chuck in your chopped nuts with the 4 tbsp of oil and 1 tsp of turmeric. Mix well and coo for 3 minutes until the nuts are golden brown and the kitchen smells amazing.
Now, carefully stuff your cauliflower. Pipe the stuffing mix into the middle of the cauliflower and make sure to squeeze it into the cavities as much as possible.
Transfer to your baking tray with the opening at the bottom. Doit worry, the mixture should be thick enough not to just run out.
Spoon over the nut, oil and turmeric topping and bake in the pre-heated oven for ca.45 minutes until the tops are golden brown.
Sprinkle over pomegranate seeds before serving and if you have stuffing mixture left over, you can use that to dip in any extra bits of cauliflower.
- You can pre-make the whole cauliflower on a morning and just roast it in the evening. It’s really easy for entertaining.
- You could use an elastic band to hold the cauliflower together a bit more if you are worried that the florets will break off.
- Add chilli to make it a spicy dish.