Stuffed Cauliflower V
Recipe / Naomi Sherman
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.
Serves: 4-6
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
1. Place a large pot of water on the stove and bring to the boil.
2. Turn the cauliflower upside down and remove all the outer leaves, then very carefully cut the core out of the centre.
3. 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.
4. Remove, drain and let steam dry while you prepare the filling.
5. Preheat oven to 180°C.
6. Plunge the kale leaves into boiling water and let sit for a couple of mins.
7. Drain kale, squeeze dry and chop finely.
8. 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.
9. Place a fine tip on a piping bag or use a zipper storage bag with the corner out off and fill the bag with the filling.
10. 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.
11. Turn the cauliflower the right way onto a lined baking tray and brush with the melted butter and parmesan mixture.
12. Bake for 30-40 mins until it is
