Whole Roasted Cauliflower with Broccoli and Walnut Stuffing, and Grilled Brassica Leaves

Ingredients

For the broccoli and walnut stuffing

• 1 tbsp vegetable oil
• ½ large broccoli, roughly chopped
• 2 shallots, roughly chopped
• 100g walnuts, roughly chopped
• 2 sprigs sage, roughly chopped

For the cauliflower

• 1 whole cauliflower, outer leaves removed and retained
• 1 tbsp olive oil
• ¼ tsp turmeric
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp smoked paprika
• Pinch of fennel seeds
• Pinch of dried parsley
• Salt and pepper, to taste

For the grilled brassica leaves

• The leaves from the cauliflower
• 50g kale
• 2 tbsp olive oil
• Salt and pepper, to taste

Method

1. Preheat the oven to 180°C / 160°C Fan Oven / gas mark 4.
2. Make the broccoli and walnut stuffing: Heat the oil in a frying pan, add the stuffing ingredients and fry until just cooked.
3. Transfer to a food processor and pulse to combine ingredients. Leave to cool slightly.
4. For the cauliflower: Bring a large pan of salted water to the boil and simmer the whole cauliflower for 5 minutes to soften. Drain and pat dry with kitchen towel.
5. Cut the bottom of the stem off the cauliflower so it sits flat. Fill the cauliflower by pressing the broccoli stuffing into the cavities between the florets from the bottom.
6. In a small bowl, mix the olive oil, spices and seasoning together and rub over all over the cauliflower.
7. Place the stuffed cauliflower in a roasting tin and bake for 25 minutes until golden.
8. For the grilled brassica leaves: Preheat the grill. Place the cauliflower leaves and kale on a baking tray and drizzle with oil and season. Cook under the hot grill until starting to brown.
9. To serve: Arrange the kale and cauliflower leaves around the whole roasted cauliflower and carve at the table.