Creamy stuffed cauliflower
Creamy stuffed cauliflower
Take a tender-roasted cauliflower and inject it with creamy goodness. This is roasted cauliflower version 2.0 and you’ll never cook it the old way again.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 whole cauliflower
- 6 Tuscan kale leaves, stripped from stems
- 250g cream cheese
- 2 eggs
- ½ cup panko crumbs
- 1 tsp chilli flakes
- ¼ cup grated parmesan cheese
- 1 clove garlic, sliced
- ½ cup butter, melted
- 2 tbsp finely grated parmesan
Method
- Place a large pot of water on the stove and bring to the boil.
- Turn the cauliflower upside down and remove all the outer leaves, then very carefully cut the core out of the centre.
- Place the cauliflower into the boiling water and cook for approx. 10 mins, until just softened. You don’t want to overcook the cauliflower or it will fall apart.
- Remove, drain and let steam dry while you prepare the filling.
- Preheat oven to 180°C.
- Plunge the kale leaves into boiling water and let sit for a couple of mins.
- Drain kale, squeeze dry and chop finely.
- Add the kale and the rest of the ingredients, except for the melted butter and additional parmesan, to a food processor and blitz until creamy and smooth.
- Place a fine tip on a piping bag or use a zipper storage bag with the corner cut off and fill the bag with the filling.
- With the cauliflower upside down, very carefully pipe as much filling as you can into all the nooks and crannies inside the head — the further you can get it into the head, the better it will look when cut open.
- Turn the cauliflower the right way onto a lined baking tray and brush with the melted butter and parmesan mixture.
- Bake for 30-40 mins until it is golden and knife-tender all the way to the centre.
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