Christmas Stuffed Cauliflower
- 1 large cauliflower, leaves removed
- A good glug of olive oil
- 4 tbsp breadcrumbs
- Handful chopped nuts
For the cauliflower stuffing
- 250g Brussels sprouts, shredded
- 1 tbsp ground linseed
- 1 onion, diced
- 3 garlic cloves
- Handful of fresh sage leaves, chopped
- 1 tsp chopped rosemary
- 150g cooked pre-pack chestnuts, finely chopped
- Zest of 1–2 lemons
- 1 tsp nutmeg
- 1/2 teaspoon allspice
- Turn the cauliflower upside-down and cut out the stalk and core, leaving a hollow cavity. The florets should still be held together.
- Bring a pan of salted water to the boil (large enough to hold the entire cauliflower). Completely submerge the cauliflower and cook for about 7 mins or until al dente. Remove carefully and set aside to dry.
- Add the shredded Brussels sprouts to the pan and cook for a minute or so until softened. Squeeze out any excess liquid.
- Mix the ground linseed with 2½ tbsp water and set aside for 5–10 minutes until gloopy. This is kind of like an egg.
- Meanwhile, heat 2 tbsp oil in a frying pan. Add onion and a pinch of salt, and cook until softened. Stir in remaining stuffing ingredients, including sprouts, and cook for a minute or so more.
- Remove from heat and season. Blend with 150ml water and the linseed egg and blitz to a thick purée (best to use an electric blender). Put the mixture into a piping bag.
- Pipe the stuffing mixture into cauliflower, getting in as much of the purée as you can. Transfer to a lined or greased baking tray.
- Heat oven to 200°C/180°C fan/gas mark 6. Mix the breadcrumbs with chopped nuts and season. Drizzle olive oil all over the cauliflower, then pat on the breadcrumb chestnut mix.
- Roast for 45 minutes or until golden brown and crispy on top.