Vegan Stuffed Roasted Cauliflower Wellington
An impressive vegan centrepiece from The Happy Pear. Less than ten simple, easy-to-find ingredients make up the recipe, which is best served with vegan gravy and roast veg.
From the book
The Veg Box: 10 Vegetables, 10 Ways
100 wholesome, enticing recipes helping you to unlock the endless versatility of vegetables
Packed full of zero waste advice and fully plant-based ingredients lists
Turning carrots into burgers, courgettes into cakes, and mushrooms into sausage rolls
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Introduction
Think cauliflower stuffed with an Italian pesto and teriyaki sauce and all wrapped in puff pastry – this is an all-singing-all-dancing cauliflower centrepiece!
Ingredients
| 75g | cashew nuts |
| 1 | large cauliflower |
| 20g | fresh basil |
| 1 | clove of garlic |
| juice of ¼ of a lemon | |
| 1 tbsp | tamari or soy sauce |
| 1 tbsp | maple syrup |
| 1 x 320g | sheet of vegan ready-rolled puff pastry |
| 30ml | oat milk or plant milk of choice |
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Put the cashews on a baking tray and bake for 6–7 minutes in the oven until toasted. Remove from the oven and set aside, then increase the heat to 200°C fan/220°C/gas 7. Line a second baking tray with baking parchment.
Remove the leaves and base stalk from the cauliflower. Put the whole cauliflower into a large saucepan, cover it with 300ml of boiling water and add a pinch of salt, put the lid on and bring it to the boil on a high heat. Then reduce the heat and simmer for 8 minutes. Drain the cauliflower and leave it in the colander for 2 minutes to allow any excess water to run off.
Meanwhile make the pesto. Roughly chop the basil. Peel and chop the garlic. Put the toasted cashew nuts, chopped basil and garlic, lemon juice, ½ teaspoon of salt and 75ml of olive oil into a food processor and blend until really smooth. Set aside.
Mix together the tamari, maple syrup and 1 tablespoon of oil to make a marinade. Place the cauliflower in a mixing bowl and pour over the marinade, making sure any extra sauce is smeared into the centre of the cauliflower. Transfer to the lined baking tray and bake for 25 minutes until nice and golden, and charred in some places.
Once the cauliflower is cool enough to touch, roll out the puff pastry on a lightly floured surface so that it is approx. 3mm thick and big enough to cover the full cauliflower. Spoon a third of the pesto into the middle of this pastry and spread it around. Fill a piping bag (or a sealable ziplock bag with a fine cut in the corner) with the remaining pesto and start to fill in between the cauliflower florets and the base, easing them open slightly if necessary. If any of the large florets come away, not to worry – just fit them back in place after filling. Make sure the cauliflower is well stuffed with pesto.
Place the cauliflower upside down on top of the pastry and pull the ends of the pastry up and over, overlapping as you go, so the cauliflower is fully sealed in the pastry with no gaps.
Carefully turn it over so the ends of the pastry are tucked underneath, and place your cauliflower Wellington on the lined baking tray, right way up. Brush with a little oat milk and bake for 20–25 minutes until golden!
Serve with mushroom gravy, some roast potatoes and veg
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