Hazelnut & Herb Stuffed Cauliflower | Thriving on Plants
Hazelnut & Herb Stuffed Cauliflower
20 mins prepServes 4
A versatile and delicious meat-free dish featuring cauliflower stuffed with a flavorful blend of hazelnuts, spinach, and spring onions. Perfect for any occasion and easy to prepare with the Thermomix TM6.
1: Remove the tough outer cauliflower leaves and discard. Reserve the smaller, more tender inner leaves.
2: Turn cauliflower upside down and carefully remove as much of the stem as possible (while keeping the florets intact). Reserve stem and set aside.
3: Place 500g water in mixing bowl, place Varoma into position and put cauliflower head in. Secure lid, then steam 10–15 min/Varoma/speed 1 until softened. Set aside to cool.
4: Rinse and dry mixing bowl.
5: Preheat oven to 180°C. Line a baking tray and set aside.
6: Place reserved cauliflower stem, spring onions and garlic in mixing bowl, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
7: Add spinach, hazelnuts, peas, salt and pepper, then chop 10 sec/speed 8. Place stuffing into a bowl and set aside. Clean and dry mixing bowl.
8: Place butter in mixing bowl and melt 5 min/100°C/speed 1.
9: Add breadcrumbs and cook 3 min/100°C/speed 2. Transfer to a separate bowl and set aside.
10: Turn cauliflower upside down. Carefully stuff hazelnut mixture into the cavity of the cauliflower and the gaps between the florets.
11: Place onto the tray top-side up, and scatter reserved small cauliflower leaves around it.
12: Brush top and leaves with the butter mixture. Bake for 15 mins or until browned and crisp.
13: Sprinkle with parsley and serve.
