ROASTED STUFFED CAULIFLOWER RECIPE - BBC GOOD FOOD
Need an alternative to nut roast for veggies and vegans on Christmas Day? Try this festive and filling cauliflower roast stuffed with kale and chestnuts
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Lunch, Main course, Vegetable
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Cook Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.
- Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
- To make a linseed ‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
- Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can – see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
- Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.
Nutrition Facts : Calories 261 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.4 milligram of sodium
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE RECIP…
Provided by Mark Bittman
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 22 grams, CarbohydrateContent 11 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 43 grams, SaturatedFatContent 8 grams, SodiumContent 572 milligrams, SugarContent 9 grams
More about "chestnuts roasted recipes"
THE BEST ROASTED FENNEL RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Total Time 55 minutes
Category side-dish
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
HOW TO BOIL CHESTNUTS - ITALIAN RECIPE BOOK
From italianrecipebook.com
Reviews 4
Total Time 30 minutes
Category Finger Food, Snack
Cuisine Italian
- Wrap first, in a large piece of parchment paper (to absorb excess water), then wrap in a kitchen linen towel and let rest for a few minutes.
BRUSSELS SPROUTS WITH BACON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED STUFFED CAULIFLOWER RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Lunch, Main course, Vegetable
Calories 261 calories per serving
- Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.
OUR BEST CHESTNUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WATER CHESTNUT RECIPES | ALLRECIPES
From allrecipes.com
CHESTNUT RECIPES - BBC FOOD
From bbc.co.uk
CLASSIC FRENCH MARRONS GLACé—CANDIED CHESTNUTS RE…
From thespruceeats.com
HARRISON'S CALIFORNIA CHESTNUTS - BUY FARM FRESH ROASTING ...
From californiachestnuts.com
HOW TO MAKE ROASTED PUMPKIN SOUP | FEATURES | JAMIE OLIVER
From jamieoliver.com
CAROLINE'S COOKING - INTERNATIONALLY INSPIRED RECIPES …
From carolinescooking.com
VEGETABLE SIDES RECIPES - JAMIE OLIVER
From jamieoliver.com
HOW TO ROAST AND PEEL CHESTNUTS AT HOME | ALLRECIPES
From allrecipes.com
CHESTNUT RECIPES - BBC FOOD
From bbc.co.uk
HARRISON'S CALIFORNIA CHESTNUTS - BUY FARM FRESH ROASTING ...
From californiachestnuts.com
VEGETABLE SIDES RECIPES - JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE ROASTED PUMPKIN SOUP | FEATURES | JAMIE OLIVER
From jamieoliver.com