Stuffing Stuffed Whole Cauliflower Food

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.

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.

CAULIFLOWER STUFFED WITH SAFFRON AND SCALLOP MOUSSE

Steps:

• Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and the cream. Chill the cream.
• Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated. Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly. Season with salt and pepper.
• Set up a bamboo stovetop steamer and heat over simmering water.
• Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8 to 10 minutes, cool and invert onto a plate.
• In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly. Season with salt and pepper. Place on plate next to cauliflower. Garnish with baby greens.

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!

CAULIFLOWER STUFFING

Steps:

• Place sausage into a large skillet and cook over medium-high heat until browned and crumbly, about 5 minutes. Add butter, then stir in onion, celery, mushrooms, and carrots; cook for 5 more minutes.
• Mix in cauliflower, broth, parsley, thyme, salt, and pepper. Cover and cook 10 minutes. Uncover and cook until liquid is absorbed, about 5 more minutes.

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.

CAULIFLOWER STUFFING

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.