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.
Cook: 45 minutes
Prep. time: 15 minutes
Fairly Simples but Fiddly!
- 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
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.
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.
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.
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.