There was I thinking that I would try and come up with something original in the form of a ‘Cauly Welly’ (Cauliflower Wellington) only to find that Tesco are selling them. Well here’s my version.

Servings 4

 

 

Cook: 45 minutes

 

Prep. time: 15 minutes

 

Difficulty:

Fairly Simples but Fiddly!

Ingredients

    • 1 medium cauliflower
    • 4 tablespoons of vegan butter or suitable margarine
    • 1 teaspoon of mixed herbs
    • Approx 375 gms of vegan frozen thawed puff pastry (you can make it yourself substituting the butter for margarine) rolled out to approx 40 cm x 40 cm
    • ½ teaspoon salt
    • Ground black pepper

     

    THE DUXELLE MIXTURE

    • 12-15 large button mushrooms, chopped
    • 2 garlic cloves, chopped
    • 1 small onion
    • ½ cup walnuts, chopped
    • 1 tablespoon Dijon mustard
    • Pinch of mixed herbs
    • 6 cooked peeled chestnuts from a jar or tin
    • ½ teaspoon salt
    • Fresh Ground black pepper

Step by Step Instructions

Step 1

Place the mushrooms, garlic cloves, onion, walnuts, and chestnuts into a food processor. Process until finely chopped. Add the herbs, salt and pepper and pulse a couple of more times.

Sauté the mix in a hot dry pan to intensify the flavours and remove the water from the mushrooms. This will take about 5 minutes. When all the water has been cooked off, remove and refrigerate until ready to assemble. Stir in the Dijon mustard.

Step 3

TO ASSEMBLE

On a floured surface, place one puff pastry sheet on top of the other. Roll out the puff pastry to a size approx twice the diameter of the cauly. Brush the dough with a little margarine . Spread the mushroom mixture over the dough leaving a 2-inch-wide border all the way around. Turn the cauliflower upside down on top of and in the middle of the vegan dough.

Step 2

PREPARE THE CAULIFLOWER

Preheat the oven to 225c/Gas 4

In a saucepan, put a little boiling water the herbs and some seasoning. Place the trimmed cauliflower in to the water and cover. Boil vigorously for a couple of minutes to steam and cook the base area.

Remove from the pan and place in the fridge.

Step 4

TO COOK

Fold the dough around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up and place it back on to a prepared baking sheet. Sprinkle with ½ teaspoon salt and bake until the dough is cooked and a golden brown, say 40 minutes. Let cool for 5 minutes to rest before carving. Slice into wedges. Serve with vegan gravy, or any suitable dressing.