Whole roast cauliflower wellington with cheese sauce

Name: Whole roast cauliflower wellington with cheese sauce
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: European, British
Ingredients: 1 large cauliflower outer leaves removed, stem trimmed; Sea salt and black pepper; Olive oil for drizzling; 2sheets 325g ready-rolled all-butter puff pastry; 2 eggs beaten; Picked thyme leaves to decorate; Finely grated pecorino to serve (optional); 1tbsp olive oil; 1 onion peeled and very finely chopped; 3 garlic cloves peeled and very finely chopped; 1tbsp picked thyme; 250g chestnut mushrooms blitzed to a fine crumble; 150g cooked chestnuts blitzed to a fine crumble; 200g good-quality ricotta; 1handful chervil or parsley very finely chopped; 1 lemon zested; Nutmeg; 50g butter; 50g plain flour; 0.5tsp mustard powder; 500ml milk; 100g gruyere grated; 50g parmesan finely grated

Instructions

Prep:20minCook:1h 30min

This one, in which the more traditional beef is swapped for a whole cauliflower, is the stuff of golden, buttery, flaky pastry fantasies. Roasting the cauliflower first, until it’s browned and a little caramelised, only adds to its delicious flavour. Serve with ladlefuls of the silky cheese sauce, and the carnivores are bound to have food envy

Updated at: Wed, 22 Oct 2025 17:09:31 GMT