Whole Roasted Stuffed Cauliflower
Set a whole roasted cauliflower on the table, and it is going to be a taste bud tantalizing showstopper, especially when you cut it open to reveal the colorful stuffing. Do not be intimidated by this recipe; it's easier than it looks and so yummy.
Equipment
- 1 Stovetop, oven
Ingredients
- 1 medium-sized head of cauliflower
- 1 tablespoon salt
Stuffing:
- 2 tablespoon olive oil 1.5 + .5 tablespoons
- 1 large carrot shredded
- 1 celery stalk shredded or finely diced
- ½ medium onion finely diced about ½ cup
- 2 cloves garlic minced
- 1 egg
- 2 teaspoon mayonnaise
- 1 teaspoon stone ground mustard
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest from one lemon
- 1 tablespoon lemon juice
- ¾ cup panko I use gluten-free
Topping:
- 1 tablespoon mayonnaise
- ½ teaspoon sweet or hot paprika
Garlic Dill Butter:
- 2 tablespoon melted butter
- ½ teaspoon garlic granules or powder
- ½ teaspoon dill
- ½ teaspoon salt
- ¼ teaspoon red pepper flake
Instructions
- Pick off the large cauliflower leaves. Turn the cauliflower upside down on a cutting board. Using a paring knife, carefully cut out about two inches of the stalk and core. Your cauliflower should have a cavity for the stuffing without breaking apart the florets. You should be left a hole for the stuffing without breaking apart the florets.
- Pre-cook your cauliflower by bringing about two inches of water to a boil (with the lid on), add the salt and stir. Carefully add the head of cauliflower to the water, bring water to a simmer, place the lid over the pot and steam the cauliflower for 6 minutes, until just fork-tender. Very carefully lift the cauliflower out of the pot and set it aside to cool. While the cauliflower cools, make the stuffing.
- To a saute pan, add the olive oil, carrot, celery, and onion, and cook until the onion softens and begins to become translucent.
- Add a half tablespoon of olive oil, then add the garlic. Cook until fragrant, about 30 seconds. Mix into the carrot mixture, remove from heat and set aside.
- To a medium-sized bowl, add the egg, mayonnaise, and mustard. Whisk until combined and clump-free.
- Add the spices, herbs, lemon zest, and juice to the bowl and whisk until combined. Slowly add carrot mixture to egg mixture, whisking in between to temper the egg mixture. Add the bread crumbs, and mix thoroughly.
- Add filling to the cauliflower by gently placing the cauliflower head down. Using a piping bag add mixture to the crevaces of the cauliflower until fully stuffed or gently use a spoon and your hands to fill the cauliflower. Once the stuffing has been placed inside the cauliflower, carefully turn it over, and place into a cast iron skillet, shallow baking pan or baking sheet. Spread the mayonnaise mixture over the top and sprinkle with paprika.
- Bake at 375 in a preheated oven for 30 minutes.
- Cool for 5 minutes, then slice the cauliflower into steaks or quarter pieces.
- While cauliflower is cooling make the garlic dill butter and top pieces with butter prior to serving.
Video
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