Whole Roasted Cauliflower with Stuffing

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.