Time to prepare: 25 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
1 large cauliflower, leaves removed
A good glug of olive oil
4 tbsp breadcrumbs
Handful chopped nuts
For the cauliflower stuffing
250g Brussels sprouts, shredded
1 tbsp ground linseed
1 onion, diced
3 garlic cloves
Handful of fresh sage leaves, chopped
1 tsp chopped rosemary
150g cooked pre-pack chestnuts, finely chopped
Zest of 1–2 lemons
1 tsp nutmeg
1/2 teaspoon allspice
Turn the cauliflower upside-down and cut out the stalk and core, leaving a hollow cavity. The florets should still be held together.
Bring a pan of salted water to the boil (large enough to hold the entire cauliflower). Completely submerge the cauliflower and cook for about 7 mins or until al dente. Remove carefully and set aside to dry.
Add the shredded Brussels sprouts to the pan and cook for a minute or so until softened. Squeeze out any excess liquid.
Mix the ground linseed with 2½ tbsp water and set aside for 5–10 minutes until gloopy. This is kind of like an egg.
Meanwhile, heat 2 tbsp oil in a frying pan. Add onion and a pinch of salt, and cook until softened. Stir in remaining stuffing ingredients, including sprouts, and cook for a minute or so more.
Remove from heat and season. Blend with 150ml water and the linseed egg and blitz to a thick purée (best to use an electric blender). Put the mixture into a piping bag.
Pipe the stuffing mixture into cauliflower, getting in as much of the purée as you can. Transfer to a lined or greased baking tray.
Heat oven to 200°C/180°C fan/gas mark 6. Mix the breadcrumbs with chopped nuts and season. Drizzle olive oil all over the cauliflower, then pat on the breadcrumb chestnut mix.
Roast for 45 minutes or until golden brown and crispy on top.