Stuffed Cauliflower Baked with Crispy Zucchini Spirals in a Lemon & Mustard Dressing

Look and see what an impressive feast I have created for you. It’s a great deal easier to make than meets the eye. If you don’t have a spiralizer, you will need to use an equivalent kitchen gadget or tool (see this link for further help).

 

Anyhow, it’s fast approaching Easter, so many of us will be needing some inspiration for Easter lunch. I think this magnificent dish will more than fit the bill for the festive table – a wonderful assortment of plants, nuts, seeds and so forth are all incorporated in the stuffing that I use for this cauliflower dish, which looks like an open hand receiving the planet’s harvest, and for that one can only be grateful.

 

INGREDIENTS TO PREPARE

1 fresh cauliflower, large but not huge.

 

Prepare by cutting the stem off but be sure to keep the cauliflower in one piece. Then steam until a little tender, but don’t overcook as it has to retain its form – allow to cool, and set aside.

 

2 to 3 zucchini

zest of 1 lemon

2 whole bulbs of garlic

flat leaf parsley for garnishing

 

Spiralize or julienne your zucchini (see link in intro above), zest your lemon, and set aside. Cut the garlic bulbs in half cross-wise, and set aside.

 

INGREDIENTS FOR DRESSING

¾ cup (180 ml) extra virgin olive oil

the juice of 2 lemons

1 Tbsp agave nectar, or maple syrup

½ tsp salt

½ cup (120 ml) warm water

1 tsp multi-grain mustard

 

Place ingredients above in a jug, and stir until combined

 

INGREDIENTS FOR STUFFING

1 medium sized onion, roughly chopped

2 cloves garlic, roughly chopped

1 cup white bread crumbs

½ cup oats

1 cup salted roasted peanuts

1 tsp mixed spice (similar to pumpkin pie spice in US)

¼ tsp sage

1 Tbsp sesame seeds

a handful of fresh flat leaf parsley, roughly chopped

around 1 tsp Himalayan salt

2 Tbsp (30 ml) olive oil

½ cup (120 ml) water

2 Tbsp rice flour

1 tsp malt barley, or vegetable granules

2 Tbsp dried apricots, roughly chopped

zest of 1 orange

 

METHOD FOR STUFFING

First process the parsley in your food processor, then follow on with the onion, peanuts and oats. Whizz briefly, then add the remaining ingredients, and process until you’ve got a thick type of burger mix, but be sure not to overdo it – you don’t want a paste, but rather the equivalent of ground mince. Remove from processor, and set aside for stuffing.

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METHOD FOR ASSEMBLING & BAKING

First, preheat your oven to 300ºF (150ºC).

 

When the cauliflower has totally cooled, gently place it stem down on a baking tray. Then, with clean hands, stuff it with the stuffing mixture, handling it with care so that it won’t fall apart. Of course, because of the formation of the cauliflower, you will need to use your hands to assist in pushing the stuffing in around the florets.

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Next pour half the dressing on top, then add the spiralized zucchini, and arrange with the garlic halves around it. Drizzle the rest of the dressing on top, cover with foil, and then it’s ready for baking.

Place in your preheated oven for around 20 minutes, then uncover and bake until golden. Garnish with some parsley and/or lemon zest, and serve.

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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2 Responses to “Stuffed Cauliflower Baked with Crispy Zucchini Spirals in a Lemon & Mustard Dressing”

  1. Yvonne Harley Says:

    Oh my Miariam – this sounds positively awesome and I’m so going to give this a try

  2. Miriam Says:

    Hope you make and enjoy it Yvonne !

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