Whole Roasted Cauliflower with Greens Butter Stuffing
Whole roasted cauliflower is elevated to a new level, filled to the brim with cheesy greens stuffing.
- 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
1/4 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:
Keywords: whole roasted cauliflower, stuffed cauliflower, thanksgiving side dishes, vegetarian thanksgiving