Whole Cauliflower Wellington Recipes
BAKED WHOLE CAULIFLOWER
If you thought you didn't like cauliflower, try this! It's an awesome treat for a festive table. Beautiful presentation and something out of the ordinary.
Provided by Ariela
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
- Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
- Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 14.7 g, Cholesterol 1.6 mg, Fat 8.7 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 379.5 mg, Sugar 4.1 g
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- Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower on a roasting tray, drizzle with a little oil and season with salt and pepper. Roast for 30 minutes until starting to turn tender and golden.
- Meanwhile make the mushroom pâté. Heat a glug of oil and the butter in a large deep frying pan, then add the onion and fry over a medium heat for 5 minutes until soft. Add the garlic, mushrooms, rosemary and thyme and fry for 10 minutes more.
- When the mushrooms are tender, turn up the heat and add the sherry. Bubble for 5 minutes until there’s hardly any liquid remaining. Turn the heat to low, add the cream cheese and parsley, then stir well. Pour into a food processor and whizz until smooth. Taste, then season with salt and pepper and a squeeze of lemon juice. Spread out on a plate and chill until needed (see Make Ahead).
- Remove the roasted cauliflower from the oven and set aside to cool completely. When cool, spread the mushroom pâté over the surface, coating it evenly.
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- Remove any outer leaves and the tough bottom stalk from the cauliflower, while keeping it whole. Rub with the olive oil and some salt and pepper and roast for 30 minutes until almost tender and golden brown. When cooked, remove from the oven and allow to cool completely.
- Soak the porcini mushrooms in enough boiling water to cover them. Set aside for 30 minutes while you make the rest of your filling. Sweat the shallots in the olive oil in a frying pan until very soft and beginning to get some colour, at least 10 minutes. Add the garlic and cook for another minute. Turn up the heat and add the mushrooms and fry off until they are golden brown - this takes longer than you think, around 12-15 minutes. By now, you should be able to drain off the porcini mushrooms (reserving the liquid for later), finely chop them and add to the pan. Continue to cook until you can see that no liquid remains in the pan and the mixture is dry. Add the thyme & walnuts and cook for a further few minutes, then add the sherry vinegar, cook until you can see no liquid and remove from the heat. Mix with the cream cheese, nutmeg and lemon zest and season to taste - it should be quite highly seasoned as cauliflower can be quite bland. Set aside to cool.
- Roll out one of the puff pastry sheets and place the cooled cauliflower on top. Spread the mushroom mixture all over the cauliflower, but do not put any on the base. Brush a ring around the base of the cauliflower with egg wash to help the two sheets join, then cover the top with another sheet of puff pastry, and smooth down from the top making sure you’ve left no big air pockets and have no creases. Leave a 2cm border at the base, but make sure the cauliflower is tucked in tightly. Trim off the excess from both sheets of pastry, and then fold up the scraps together and re-roll to a 3mm thick sheet
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