- 1 large or 2 small cauliflowers (about 850g)
- 5 tbsp olive oil
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…
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.
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.
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.
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.
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.
Stuffing the cauliflowerPipe the purée in from the bottom first, filling as many holes as possible, then turn it over onto the lined baking tray. From the top, squeeze as much as possible between the florets.