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Whole Roasted Stuffed Cauliflower (Because Brassica is the New Meat)

Whole Roasted Stuffed Cauliflower (Because Brassica is the New Meat)
iStock/katyenka

This whole roasted stuffed cauliflower recipe will blow your mind.

If you don’t eat meat, this dish is a sight for sore eyes and a welcome source of plant-based nutrition that your gut is going to love, both for its digestion-enhancing as well as its filling and flavorful properties. Make it the centerpiece for your next vegetarian meal or enjoy it as a shared side dish for a larger crowd.

What You’ll Need

Be sure to pick out the largest and most beautiful cauliflower you can find at the market. The bigger it is, the more people who can enjoy it! The ingredients in this recipe are easy to come by and straightforward, although it is important to note the flaxseed “egg” component, which requires that you have ground flaxseeds (not whole flaxseeds) on hand.

Whole Roasted Stuffed Cauliflower Recipe

Serves 4

Ingredients

For the cauliflower

  • 1 large cauliflower
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • 1/2 bunch fresh thyme
  • 1/4 cup olive oil
  • 1 lemon
  • 1/4 cup gluten-free or whole-grain bread crumbs

For the stuffing

  • 1 tablespoon ground flaxseed + 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 pound kale leaves, chopped
  • Pinch of salt
  • 1/2 bunch flat-leaf parsley leaves, finely chopped

Directions

Preheat the oven to 400 degrees Fahrenheit.

Trim off the outer cauliflower leaves and discard the stalk so that the cauliflower sits flat across the base. Try to remove as much of the stalk as possible while still keep the cauliflower florets holding together, only now with a cavity in the center. Place the cauliflower on its base in a casserole dish.

Peel the garlic and add it to a mortar and pestle with the paprika, olive oil, and thyme. Muddle the ingredients until they form a thick paste. Rub the mixture all across the outer shell of the cauliflower. Zest the lemon and set the zest aside. Squeeze the lemon juice over the cauliflower.

For the stuffing, first prepare the flaxseed “egg” by combining the ground flaxseeds with the water, stirring, and then letting sit for five to 10 minutes, or until gluey. Meanwhile, in a saucepan over medium-high heat, add the onion and olive oil. Cook and stir for one to two minutes, then add in the garlic. After another minute of cooking and stirring, add in the kale leaves and salt. Cook for another two minutes, or until the kale has substantially wilted. Remove the saucepan from the heat and transfer the mixture to a food processor. Add in the parsley, one-fourth cup water, and the flaxseed “egg”. Blend until thick and smooth.

Use a pipe to squeeze the stuffing mixture into every corner of the cavity of the cauliflower. Return the cauliflower to lie on its base in the casserole dish and pop the dish into the oven. Cook for 40 to 45 minutes, or until the cauliflower is tender, lightly brown, and giving off a heavenly aroma!

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