Sunday, 10 February 2019

Celebratory Whole Cauliflower Nut Roast Wellington

So its Sunday and sometimes we go all out and have a full on vegetarian Sunday Roast Dinner with all the trimmings, stuffing and Yorkshire pudding, but today I share with you something else that took centre stage.
No not a Nut Roast, though I do love them or the very trendy Seitan Roast, no its a Cauliflower Wellington.

I was inspired  to make this after I saw a UK supermarket chain sharing its festive range last year and it included a Cauliflower Wellington. It was a whole head of cauliflower covered with a butternut and minced mushroom stuffing that was flavoured with red wine and spices associated with Christmas.  It was then wrapped in a puff pastry.  I did not get to try the supermarket version, but in true Shaheen style I thought I'd attempt to make a version of Cauliflower Wellington at  home. 
Here it is; my celebratory whole Cauliflower Nut Roast Wellington.  Is it not marvellous?! And are you not impressed?!  I am for once.
I cooked the whole cauliflower head, then covered it in a homemade nut roast and then wrapped it puff pastry.  It then went into the oven to bake and go all golden.


The photographs here don't do my Celebratory Whole Cauliflower Nut Roast Wellington justice to the dish, so I hope to make it again with a few additional tweaks as the nut roast combo was good, but could also have been taken to another level.  I also think that I may use of shortcrust pastry, instead of puff pastry. This recipe is work in practice with other flavour combinations coming to mind, so watch this space. 

7 comments:

  1. That looks and sounds amazing! I love cauliflower and the nut roast shell sounds fab - with or without any pastry. I look forward to your further creations!

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  2. what a great idea for the centre of a roast dinner. it looks so impressive and so delicious- I would be tempted to pour cheese sauce over it because I love cauliflower cheese

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    1. Thanks Johanna.
      Noooo cheeze it would make the puff pastry soggy - I don't like soggy pastry

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  3. I am always impressed with what you cook, and I'm definitely impressed with this. It looks so fancy, and I reckon it would look beautiful taken to the table and carved for Sunday lunch. I seem to remember that the supermarket version was really expensive - maybe £10 or so? - so maybe you should start a business selling your version!

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    1. Your very kind Joey. I never saw it at the supermarket and agree £10 is a lot. I won't be starting a veg business, tried it once...

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  4. Wow...would love this recipe...I hope all is good for you these days.

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