Stuffed Cauliflower Food

ROASTED STUFFED CAULIFLOWER

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.

STUFFING-STUFFED WHOLE CAULIFLOWER

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
• Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
• Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
• Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
• Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
• Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste.

LOW-CARB STUFFED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• For the ground beef filling, combine ground beef, onion, garlic, tomato paste, tomato, egg, chili flakes, oregano, basil, sage, pepper, and salt in a large mixing bowl until fulling incorporated. Set aside.
• Remove the whole stem from the cauliflower making sure to leave the head fully intact.
• Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.
• Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.
• Carefully remove any remaining stem making sure there is space for the filling.
• Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.
• Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.
• Preheat oven to broil.
• For the bechamel, melt butter in a saucepan over medium heat.
• Mix in flour and stir until mixture lightly browns, about 2 minutes.
• Stir in the milk and allow mixture to thicken, about 5 minutes.
• Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.
• Remove aluminum foil from stuffed cauliflower.
• Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.
• Broil for 5 minutes or until bechamel lightly browns.
• Garnish with more Parmesan and fresh parsley.
• Enjoy!

CHEESY STUFFED CAULIFLOWER

Steps:

• Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
• Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
• Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
• Bake in the preheated oven until cauliflower is tender, about 1 hour.

STUFFED CAULIFLOWER

Steps:

• Blanch the cauliflower in boiling water for 5 minutes Drain and set aside to cool.
• Heat 3 tbsp oil in a pan and add the cumin seeds, when they start to pop add the onion and fry for 4 minutes.
• Add the ginger and garlic and fry for 1 minute.
• Reduce the heat to medium, add the meat and stir fry till it is crumbly and the liquid has evaporated.
• Reduce the heat to low and add the turmeric, coriander, cinnamon, cardamom, and chilli powder, and the diced tomatoes. Stir and fry for 3 minutes Cover the pan with a lid and cook for 10 minutes Remove from the heat and allow to cool.
• Put the cauliflower on a plate stem side up, fill the spaces between the florets with as much of the meat mix as possible.
• Turn the cauliflower over and gently pull the florets apart and fill with the rest of the meat.
• Heat the remaining oil and add the mustard seeds, when they pop add the add the cumin and curry leaves (if using).
• Place the cauliflower right way up on the seasoned oil, cover with a lid and cook on medium heat till the cauliflower is cooked.
• Serve the cauliflower on a serving dish with any remaining meat and juices from the pan around the cauliflower.
• Garnish with the eggs and tomatoes.

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
• Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
• Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

WHOLE ROASTED STUFFED CAULIFLOWER

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet.
• Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.)
• Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool.
• Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon.
• Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor!
• Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.

CAULIFLOWER STUFFED PEPPERS

Steps:

• Set the oven to 120ºC.
• In the blender, blend the cauliflower until it is finely chopped. Cut around the stalk of the peppers and scoop out the seeds inside.
• In a saucepan saute the oinion in the ghee until slightly browned, then add in the cherry tomatoes (chopped), salt, garlic, ginger and cumin. Stir though, turn off the heat and add in the cauliflower.
• Place the peppers on a baking tray, brush some ghee around the outside of the skin. With a spoon carefully spoon in the spiced cauliflower mixture from the pan. Squeeze the juice of one lemon evenly into each pepper. Place the stalk lid on top and pop in the oven.
• Bake for 30 minutes, until desired crispness.

STUFFED CAULIFLOWER

Steps:

• Preheat oven to 400°F Blend onion, tomato sauce, jalepeño, ginger, garlic, garlic, and cumin in blender until paste forms. Heat 2 Tbs. oil in skillet over medium-high heat. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes. Stir in 1/2 cup water and grated potato.
• Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.
• 3Toss sliced potatoes with remaining 1 Tbs. oil on baking sheet. Transfer both pans to oven, and bake 25 minutes, turning potatoes once. Serve cauliflower with sliced potatoes.