Whole Roasted Cauliflower with Stuffing

Name: Whole Roasted Cauliflower with Stuffing
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6
Cuisine: British
Ingredients: 1 Knorr Vegetable Stock Cube; 1 large cauliflower; 100 ml water; 100 g kale; 1 onion; 1 clove of garlic; 50 g walnuts; 2 slices of white bread; 1 tsp dried sage; 2 tbsp olive oil

This Whole Roasted Cauliflower is sure to be a centrepiece, the perfect alternative for Christmas.

60 MINS

Cooking Time
Easy

Difficulty
5 MINS

Prep Time
6 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	117.24 kcal
Protein	3.1 g
Fat	7.7 g

1 Knorr Vegetable Stock Cube
1 large cauliflower
100 ml water
100 g kale
1 onion
1 clove of garlic
50 g walnuts
2 slices of white bread
1 tsp dried sage
2 tbsp olive oil

Pre-heat oven to 200C/180C fan/ gas 6.
Trim off the cauliflower leaves and carefully cut out half the stalk and core, leaving a cavity – the florets should still be holding together. Place the cauliflower into a saucepan and cover with boiling water then simmer for 5 minutes then carefully remove and set aside to dry.
Place the bread and walnuts into a processer and blitz then set aside. Mix the Knorr Vegetable Stock Cube with the boiling water in a jug and set aside.
For the stuffing, add half of the olive oil into a saucepan then sweat the onion for 5 minutes. Stir the sliced garlic, sage, kale and add half the breadcrumb mix and half the vegetable stock mix. Cook for 5 minutes. Remove from the heat and add to a processer and blitz until smooth. Allow to cool slightly then spoon into a piping bag/ food bag and pipe into the cavity of the cauliflower including in between the florets and place into an oven dish.
Mix the remaining stock with the oil then pour over the cauliflower. Sprinkle over the breadcrumbs and roast for 45 mins until golden brown and tender.