Prep time: 10 mins
Total time: 1 hr 40 mins
Lentil and walnut stuffed cauliflower
A stunning centrepiece for a healthy feast, especially on special occasions or when hosting guests.
main meal, side dish
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, soy free, entertaining, baked
1 large, whole cauliflower
1 tbsp ground flaxseed meal
½ cup raw walnuts
1 tsp miso paste
1 small onion, diced
2 cloves garlic, minced
1 x 400g can brown lentils
1 carrot, finely diced
½ cup fresh herbs (e.g. sage and oregano)
1 lemon, juice and zest
Pepper to taste
Heat oven to 200°C.
Tie the cauliflower head tightly together with kitchen string to ensure the head remains intact.
Using a sharp knife carefully remove the whole stem from the cauliflower creating a cavity for the stuffing.
To prepare the walnut and lentil stuffing:
Mix 1 tbsp of ground flaxseed meal with 3 tbsp of water. Place in the fridge for 15 minutes to thicken.
Place walnuts on a small baking tray and lightly roast for 5-8 minutes. Remove and crush with a mortar and pestle. Set aside a tbsp for garnishing.
Add 1 tsp miso paste to 1 cup of hot water, stir.
In a medium size frypan, over a medium heat, add onion, garlic and 2 x tbsp of miso liquid. Fry until onions are starting to brown.
Add drained and rinsed lentils, carrot, herbs, flaxseed mix and crushed walnuts to the pan. Stir, slowly adding remaining miso liquid as needed until the carrot starts to soften. Only add enough stock to keep the mixture slightly moist.
Remove stuffing from heat and allow to cool.
To stuff the cauliflower:
Remove any remaining stem from the cauliflower to make as much space as possible for the stuffing.
Fill the cavity with the walnut and lentil stuffing, make sure to press the filling firmly into the head of the cauliflower.
Place the stuffed cauliflower in a casserole dish with a lid, lined with baking paper, stuffing side down.
Drizzle with lemon juice and lemon zest, top with cracked pepper.
Put the casserole dish lid on, place it in the oven for about 1 hr, or until tender. Remove the lid and cook for another 20-30 minutes until golden on top.
Remove from the dish, roughly slice and garnish with remaining walnuts.
Serve with sides such as a Pomegranate summer salad or a Quinoa salad with lemon tahini dressing.
This is one of those recipes that looks complicated but don't be deterred! After you've made it once, it's not daunting, and you'll come back to it time and again.
Dr Adrian Griscti
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