Description
A vegetarian take on the classic Wellington, featuring a whole roasted cauliflower wrapped in puff pastry.
Ingredients
- 1 large cauliflower
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the leaves and stem from the cauliflower, leaving the core intact.
- In a small bowl, mix olive oil, thyme, garlic powder, salt, and pepper.
- Brush the cauliflower evenly with the olive oil mixture.
- Roast the cauliflower for 20-25 minutes, until tender-crisp. Let it cool slightly.
- Place the puff pastry sheet on a lightly floured surface.
- Center the cooled cauliflower on the puff pastry.
- Fold the puff pastry around the cauliflower, sealing the edges. Trim any excess pastry.
- Place the wrapped cauliflower, seam-side down, on a baking sheet.
- Brush the top with the beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let it rest for 5-10 minutes before slicing and serving.
Notes
- You can add a layer of mushroom duxelles or pesto inside the pastry before wrapping for extra flavor.
- Ensure the cauliflower is completely cool before wrapping to prevent the pastry from becoming soggy.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: British