Prep: 25 mins – Some Effort – Serves 6


  • 1 large cauliflower (about 850g)
  • 5 tbsp olive oil
  • 4 tbsp breadcrumbs

For the stuffing

  • 250g kale, chopped
  • 2 garlic cloves, chopped
  • 1 egg
  • 1 onion, chopped
  • 2 lemons, zested
  • 1 tbsp rosemary, chopped
  • 150g of cooked chestnuts, finely chopped – plus 30g for the topping


  1. Trim the cauliflower leaves, turn the cauliflower over and use a large knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.
  2. Bring a large pot of salted water to the boil and cook the cauliflower for 7 mins, then remove and set aside to steam dry. Add the kale to the water and cook for a min or so until wilted. Drain, then run under cold water, Squeeze out the excess liquid and roughly chop.
  3. Heat 2 tbsp of oil in a frying -pan, add the onion and a pinch of salt and cook until softened, then stir in the chestnuts, rosemary, kale and lemon zest then cook for a min.
  4. Remove from the heat and season, then put into a blender with 150ml of water and the egg, then blitz to a thick puree. Transfer to a piping bag.
  5. Pipe the stuffing mixture into every nook and cranny of the cauliflower. Transfer to a baking tray lined with baking paper. This can be made ahead of time and store in the fridge.
  6. Heat over to 200C or 180C with fan. Mix the remaining chestnuts with the breadcrumbs and some seasoning (salt & pepper). Spoon the remaining olive oil all over the cauliflower, then pat on the bread crumb mix.  Roast in the oven for 45 mins until golden brown and tender.  You can place under a hot grill for the last part of cooking time if it needs to crisp up.
  7. Serve with any crisp bits that have fallen onto the baking tray and your favourite gravy. Enjoy!