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Baked Stuffed Cauliflower with Red Chimichurri Sauce Baked Stuffed Cauliflower with Red Chimichurri Sauce

Baking a whole vegetable like cauliflower makes a fantastic centrepiece for a meal.

RED CHIMICHURRI SAUCE

3 cloves garlic, peeled

3 large shallots, peeled and chopped

3 tbsp chopped fresh parsley

or coriander

½ tsp ground cumin

Pinch of chilli powder

1 tbsp sweet smoked paprika

2 tbsp red wine vinegar

½ cup extra virgin olive oil

STUFFED CAULIFLOWER

1 large cauliflower (about 800g)

½ cup quality store-bought basil pesto

¼ cup dry breadcrumbs or panko

crumbs

30g softened butter

Red chimichurri sauce: Put all the ingredients in a food processor and process into a rough textured paste. Season with salt and pepper to taste. Store in the fridge until ready to use.

Stuffed cauliflower: Preheat the oven to 190C. Bring a large pot of salted water to the boil. Line a baking pan with baking paper.

Trim the cauliflower so it sits flat on its base and discard any large leaves. Turn the cauliflower upside-down on a chopping board and use a knife to carefully hollow out much of the central core while leaving the florets holding together. Submerge the cauliflower in the water and parboil for about 7 minutes, then remove and set aside to steam dry.

Mix the pesto with the crumbs and put into a piping bag. Pipe the pesto into every nook and cranny of the cauliflower. Turn cauliflower the right way up and transfer to the lined pan.

Smear the soft butter all over the cauliflower, drizzle generously with oil and season well. Bake for 60-75 minutes or until browned and tender.

Serve the cauliflower with the sauce on the side to spoon over. Serves 6

Recipe at left

GATHERINGS

en-nz

2022-06-01T07:00:00.0000000Z

2022-06-01T07:00:00.0000000Z

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