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Cheesy-stuffed cauliflower recipe
Cheesy-stuffed cauliflower recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Impress with a stunning whole roasted cauliflower stuffed with feta and topped with a zucchini lattice. Perfect vegetarian main dish.
Ingredients:
  • 1 (about 1.2 kg) whole cauliflower, leaves removed
  • 18.20 gm olive oil
  • 4 green shallots, thinly sliced
  • 60g packet baby spinach, chopped
  • 2 large zucchini
  • 100g Danish feta, crumbled
  • 2 tsp finely grated lemon rind
  • 1 tsp finely chopped fresh thyme leaves
  • 25g (1/2 cup) panko breadcrumbs
  • 25g (1/3 cup) finely grated parmesan
  • Sweet paprika, to sprinkle
Instructions:
  • Preheat oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Trim the base of the cauliflower to stabilize it. Place the cauliflower cut-side up in a microwave-safe bowl, drizzle with 2 tablespoons of water, and microwave on High for 8 minutes until tender. Remove from microwave, uncover, and let it cool.
  • In a frying pan over medium heat, sizzle the shallot in hot oil until softened for about 2 minutes. Stir in the garlic and cook until fragrant for about 1 minute. Toss in the spinach and cook until wilted for about 1 minute. Move the mixture to a bowl and let it cool.
  • Thinly slice the zucchini lengthways using a sharp knife or mandolin. Lay the slices in a lattice shape on one of the prepared trays and spritz with oil. Bake for 10 minutes until they are lightly softened. Allow them to cool before using.
  • Combine feta, lemon rind, thyme, egg, and spinach mixture. Season with pepper, then stir in breadcrumbs.
  • Flip the cauliflower over and stuff the spaces between the florets with the spinach mixture, using a chopstick or skewer to reach tight spots. Return the cauliflower to its upright position on the tray and sprinkle with 1 tablespoon of parmesan.
  • Gently lay the zucchini lattice on top of the cauliflower, ensuring full coverage. Lightly coat with oil. Loosely cover with foil and bake for 40 minutes. Remove foil, sprinkle with remaining parmesan and a dash of paprika. Bake, uncovered, for 15 minutes until golden brown and tender. Cut into wedges before serving.

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