A roasted stuffed cauliflower on a plate

Roasted stuffed cauliflower

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(8 ratings)

Prep: 25 mins Cook: 1 hr, 5 mins

More effort

Serves 6

Need an alternative to nut roast for veggies and vegans on Christmas Day? Try this festive and filling cauliflower roast stuffed with kale and chestnuts

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal261
  • fat12g
  • saturates2g
  • carbs27g
  • sugars8g
  • fibre7g
  • protein6g
  • salt0.4g
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  • 1 large or 2 small cauliflowers (about 850g)
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp breadcrumbs

For the stuffing

  • 250g kale, chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 tbsp milled linseed
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • ½ small pack sage, leaves chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • ½ small pack rosemary, leaves chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 150g cooked chestnuts, finely chopped, plus 30g for the topping



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 2 lemons, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • good grating nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.

  2. Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.

  3. To make a linseed ‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.


  4. Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can – see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.

  5. Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.

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Comments, questions and tips

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Brian Dalton's picture
Brian Dalton
5th Jan, 2020
Recipe worked although I had a lot of filling to pipe into the cauliflower. A little bland in flavour if 'herby'. Might just be personal taste but I felt the effort exceeded the outcome
Michelle Branco's picture
Michelle Branco
11th Dec, 2018
I made this today, modifying it only to use microwave to soften cauliflower a bit and omitting the breadcrumbs to make it gluten-free. Happy to report that it turned out exactly as pictured - a bit finicky to make, but definitely a lovely centrepiece main dish.
Ticks's picture
19th Aug, 2018
Cut out the center and lo and behold...the whole thing fell apart. Tried it with two cauliflowers and the only cavity i could make without it falling to bits was a cylindrical tube in the middle of the stalk leaving a hollow about 2" round?!?! How can you stuff it when the florets fall apart?? In your picture were they glued back together??
Lisa Hillard's picture
Lisa Hillard
6th May, 2019
I'm a year late, but, all you want to do is cut the stem back far enough for the head of cauliflower to sit flat. You're mostly just taking off the woody part that was connected to the leaves.
2nd Mar, 2018
My mum made this when we visited and it was absolutely delicious. Can't vouch for how easy it is to cook, though...
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casitawill's picture
9th May, 2018
I found it not only easier not to boil the cauliflower for 7 mins first (it falls apart very easily after 7 mins in boiling water) but it came out a much crunchier and more satisfactory texture (if you're a fan of al dente veg, that is!). The contrast between the stuffing and the vegetable is much more pronounced. Other than that, really tasty!
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