A whole head cauliflower, stuffed full with a fragrant greens butter, and slow roasted to perfection; this gorgeous show stopper can grace your holiday table as a side dish or spectacular main event!

While a whole roasted head of cauliflower has been on the culinary scene for some time, I gave my recipe the holiday touch by stuffing it bursting full of  delicious cheesy stuffing, brimming with collards, mustard greens, and of course plenty of butter!

This beauty was created with organic produce for a cooking segment filmed for the CN2 News Today Show at Wild Hope Farm, in Chester S.C.  An all organic endeavor,the team at Wild Hope Farm strive to practice regenerative agriculture, and grow delicious healthy foods to serve the local community. Check out their website for harvest share information and market locations.

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Whole Roasted Cauliflower with Greens Butter Stuffing

Whole roasted cauliflower is elevated to a new level, filled to the brim with  cheesy greens stuffing.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 90
  • Total Time: 1 hour 50 minutes
  • Yield: 8

Ingredients

1 large head whole Cauliflower

6  large stems Collard Greens

2 stems Mustard Greens

4 stems Spring Onions, chopped

1 stick of Butter, room temperature

1 cup Parmesan Cheese, grated

1 1/2 cups Mozzarella Cheese, grated

1/4 cup Olive Oil

2 Tablespoons Dijon Mustard

1 Egg

1/4 cup Gluten Free Crackers, crushed

1 teaspoon Garlic Powder

1 teaspoon Paprika

1/2 teaspoon Oregano

1 slice bread (for roasting)

Instructions

Prepare the greens;

  • Preheat the oven to 400 F
  • Bring a medium saucepan of water to the boil.
  • Strip the greens from the hard stems and rough chop
  • Place the greens in the boiling water, allow to wilt (less than a minute), and immediately remove.
  • Place in cold water to cool down, strain and squeeze all the water out of the greens.

Prepare the stuffing;

  • Place the butter, Dijon mustard, cheeses and seasonings in a food processor and process until combined.
  • Remove about 1/4 cup of the butter mixture and set aside.
  • Add the egg, oil and cracker crumbs to the food processor, and process until combined
  • Add the spring onions and greens to the food processor, and process until combined but still has texture.
  • Place a piping bag in a tall glass or jug, fold over the edges and fill with the stuffing.
  • Turn the of the head of cauliflower over and carefully remove the outer leaves, and as much of the core while keeping it intact.
  • Begin working the stuffing into the nooks and crannies of the cauliflower, pushing the stuffing down until the head begins to ‘burst’ with stuffing.
  • Place the cauliflower head upside down in a roasting pan, and cover with a square of parchment paper.
  • Roast upside down for 15 minutes, this allows the stuffing to sink down further into the cauliflower.
  • Remove from the oven, an baste the top and sides with the reserved cheesy butter mixture.
  • Flip the cauliflower right side up on to the piece of bread, keeping the parchment in place, this creates a ‘plug’ to keep the stuffing in place.
  • Roast for one to one and a half hours, depending on the size of the cauliflower, basting frequently.
  • Slice and serve!

Notes

Special equipment needed:

Food processor

Piping bag

parchment paper

Keywords: whole roasted cauliflower, stuffed cauliflower, thanksgiving side dishes, vegetarian thanksgiving

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

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Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

Print

Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

Print

Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto