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

Ingredients

For the broccoli and walnut stuffing

• 1 tbsp vegetable oil
• 2 shallots, roughly chopped
• Salt to season
• 2 sprigs sage, roughly chopped
• ½ large broccoli, roughly chopped
• 100g walnuts, 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
• A pinch of fennel seeds
• A pinch of dried parsley
• Salt and pepper, to season

For the grilled brassica leaves

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

Method

1. Preheat the oven to 180°C / fan 160°C / gas 4.
2. Make the broccoli and walnut stuffing: Heat a frying pan on a medium heat. Add the oil and heat for 30 seconds. Add the shallots and a pinch of salt. Cook for 3-4 minutes until starting to soften. Add the sage leaves and toss through the shallots. Add the broccoli and walnuts and cook for 4-5 minutes until the broccoli has softened slightly. Remove from the heat.
3. Transfer the stuffing mix to a food processor and pulse to chop and combine ingredients. Set aside to cool.
4. For the cauliflower: Bring a large pan of salted water to the boil. Add the whole cauliflower and simmer for 5 minutes. Remove from the water, drain and pat dry with kitchen paper.
5. Cut the bottom of the stem off the cauliflower so it sits flat. Stuff 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. Rub the spiced oil over the cauliflower.
7. Place the stuffed cauliflower on a baking tray and roast for 20-25 minutes until golden.
8. When the cauliflower is nearly cooked, griddle the brassica leaves: Heat a griddle pan or large frying pan on a medium-high heat. Lightly oil the cauliflower leaves and kale. Cook in the pan for 5-8 minutes until starting to char. Remove from the heat.
9. Transfer the roasted cauliflower to a warm serving plate. Place the griddled leaves around it. Serve as one whole dish to share at the table.