Roasted Stuffed Cauliflower


  • 1 large or 2 small cauliflowers (about 850g)
  • 5 tbsp olive oil
  • 4 tbsp breadcrumbs
  • 250g kale chopped
  • 1 tbsp milled linseed
  • 1 onion chopped
  • 2 garlic cloves, chopped
  • ½ small pack sage leaves chopped
  • ½ small pack rosemary leaves chopped
  • 150g cooked chestnuts finely chopped, plus 30g for the topping
  • 2 lemons zested
  • 1 tbsp grated nutmeg



  1. Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and carefully cut out the stalk and core, leaving a hole.
  2. Bring a large pan of salted water to the boil. Place in the cauliflower and cook for 7 mins, then remove and set aside. Add the kale to the pan and cook until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and chop.
  3. Mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey.
  4. Heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt and cook until softened.
  5. Stir in the remaining stuffing ingredients, including the kale, and cook for another minute.
  6. Remove from the heat and season, then blend with 150ml water and the linseed mix and blitz to a thick purée. Transfer to a piping bag.
  7. Pipe the stuffing mixture into the cauliflower, getting in as much of the purée as you can –Transfer to a baking tray lined with greaseproof paper.
  8. Heat oven to 200°C. Mix the remaining chestnuts with the breadcrumbs and seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender.


One Comment Add yours

  1. Looks dee-lish! What time is dinner? 😉


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