Stuffed Cauliflower with a Port and Cranberry glaze

Date Added: 05/12/2023

Ingredients –

1 whole Cauliflower with core removed but enough left to hold it together
 

Stuffing

20g finely grated Parmesan

30g Dijon Mustard

15g Parsley

10g Breadcrumb

5g Sage

1 clove garlic

2g salt

50g very finely diced onion

55g oil

Glaze

130ml port

130g cranberry sauce

3g arrowroot

15ml water

Method –

1.Preheat the oven to 200°c

2.For the stuffing - mix all the ingredients in a food processor and blend until smooth. Set aside until later

3.For the glaze - Put the port and cranberry sauce into a small saucepan and bring to the boil. Make a slurry by combining the arrowroot and water and add to the pan, whisking vigorously. Bring back to the boil and allow to thicken. Set aside until later

4.Wrap the Cauliflower head in clingfilm and microwave on high for 5 mins

5.To assemble - Turn the cauliflower upside down and push the stuffing into the cavity. Press in thoroughly so the stuffing beaks into the gaps between the florets

6.Line a small oven tray with baking parchment

7.Place the cauliflower the right way up on the paper. Brush the outside of the cauliflower with oil and season with salt

8.Cook for 15-20 minutes or until the cauliflower is just starting to brown slightly on the outside

9.Remove from the oven and pour over the warm port and cranberry glaze

10.You could sprinkle on some toasted pumpkin seeds and dried cranberries for decoration if you wish

11.Slice into wedges to serve

12.Great as either a side dish or the main event for a vegetarian feast