Roasted Cauliflower in a paprika coating stuffed with a roasted chestnut and squash purée.
This makes for a great carving moment at the Christmas table.
Gluten free and Ekadashi friendly.
20 mins
1 hr
4
Ingredients
1/4 Butternut Squash
1/2 Fennel
1 Tbsp + 1 Tsp Oil
½ Tsp Himalayan Salt
½ Tsp Dried Herbs
¼ Tsp Nutmeg Powder
75g Cooked Chestnuts
1 Cauliflower
1 Tbsp Oil
½ Tsp Himalayan Salt
1 Tsp Paprika Powder
Method
1. Preheat the oven at 200°C and line a baking tray.
2. Remove the skin of the squash and cut into small pieces.
3. Remove the outer layer of the fennel and cut into small pieces.
4. Make a mixture of oil, salt, herbs and nutmeg.
5. Coat the cut up veg and bake for 30-40 mins until the squash is soft.
6. Let it cool and blitz up with the chestnuts until you have a smooth paste and fill it into a piping bag. (it needs to be pipeable, any large pieces will block the nozzle).
7. Remove the leaves of the cauliflower and par boil the cauliflower for 8-10mins.
8. Drain and cool.
9. Turn upside down and hollow out the stem, careful not to loosen the florets.
10. Pipe the filling into the stem and then fill all the open cavities between the florets.
11. Mix the oil, salt and paprika and coat the outside of the cauliflower and wrap up in foil.
12. Roast in the oven for 50 mins.
13. Check its cooked all the way through using a cake tester or a knife.
14. Serve up.
