Whole Roasted Cauliflower

Whole Roasted Cauliflower with Stuffing

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

    Cooking Time

  • Easy


  • 5 MINS

    Prep Time

  • 6 People


  1. 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

  1. Pre-heat oven to 200C/180C fan/ gas 6.​

  2. 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.​

  3. 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.​

  4. 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.​

  5. 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.

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