WHOLE CAULIFLOWER WELLINGTON
Herb-butter roasted cauliflower gets a golden puff pastry blanket-- the perfect main dish for vegetarians or cauliflower lovers.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking with parchment.
- Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor.
- Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes.
- Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes.
- Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges.
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Tawubah Hassan
[email protected]I'm not a vegetarian, but I really enjoyed this recipe. The breadcrumb crust was crispy and the cauliflower filling was creamy and flavorful.
Akosoa Appa
[email protected]This recipe was easy to follow and the end result was delicious! I made it for a potluck and it was a hit.
Rahim Sahaen
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Fawzy Gamall
[email protected]This recipe is a great way to use up leftover cauliflower. It's also a delicious and healthy meal.
Akila Ruwan
[email protected]I made this recipe for a vegetarian friend and she loved it! She said it was the best cauliflower Wellington she had ever had.
Mr Naasir
[email protected]I loved the idea of this recipe, but it didn't turn out as well as I had hoped.
Pappu G
[email protected]This recipe was a disaster! The breadcrumb crust fell off and the cauliflower filling was mushy.
Khan Hooriya
[email protected]I followed the recipe exactly and the breadcrumb crust was not crispy at all. I think I might have needed to cook it for longer.
Nature Beauty
[email protected]This recipe was a bit too bland for my taste. I think I would have liked it better if I had added more salt and pepper.
Njabs Phoks
[email protected]I made this recipe for my family and they loved it! The breadcrumb crust was crispy and flavorful, and the cauliflower filling was creamy and cheesy. It was a great way to use up leftover cauliflower.
Christopher Success
[email protected]This was a delicious and impressive dish. I served it at a dinner party and everyone raved about it. The breadcrumb crust was crispy and the cauliflower filling was creamy and flavorful.
Bohlokoa Lechalaba
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to get my kids to eat their vegetables. The breadcrumb crust is their favorite part.
aesteticyoongleboongle
[email protected]This recipe was easy to follow and the end result was delicious! I made it for a potluck and it was a hit. Everyone loved the crispy crust and the creamy filling.
KOTIX says hi
[email protected]My husband and I loved this recipe! It was a great way to use up leftover cauliflower. The breadcrumb crust was crispy and flavorful, and the cauliflower filling was creamy and cheesy.
Shawn Jr
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The cauliflower Wellington was delicious and so easy to make. I will definitely be making this again.
MANOHAR SHAH
[email protected]This recipe was a huge hit at our dinner party! Everyone loved the crispy breadcrumb crust and the creamy cauliflower filling. I will definitely be making this again.