The Best Whole Roasted Cauliflower with Greens Butter Stuffing - Taste of Healing The Best Whole Roasted Cauliflower with Greens Butter Stuffing - Taste of Healing Print

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


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)


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!


Special equipment needed:

Food processor

Piping bag

parchment paper

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