Brie and cauliflower steaks recipe
Give veggie-favourite cauliflower steaks a festive makeover with creamy Cornish Brie and sweet cranberry sauce for a mouth-watering vegetarian Christmas dinner. With hazelnuts, chestnuts and cranberries, this meat-free dinner really celebrates the best flavours of the season.
See method- Serves 6
- 15 mins to prepare and 35 mins to cook
- 355 calories / serving
Ingredients
- 3 medium cauliflowers
- 20g butter, melted
- 15g fresh rosemary, leaves finely chopped
- 6 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 50g white breadcrumbs
- 30g grated pecorino
- 60g blanched hazelnuts, roughly chopped
- 100g cooked chestnuts, quartered
- 50g dried cranberries, roughly chopped
- 1 egg, beaten
- 1 tbsp half-fat crème fraîche
- 160g pack Cornish Brie, sliced
- cranberry sauce, to serve
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Shop ingredientsEach serving contains
- Energy
- 1490kJ 355.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 15g
of the Reference intake
Carbohydrate 30.9gProtein 16.7gFibre 7.0g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut 6 x 2.5cm-thick steaks from the cauliflowers, cutting from the centre to keep the root intact (save trimmings and leaves for another recipe). Arrange in a roasting tin and brush with half the butter. Season, sprinkle with 1 tsp rosemary, then roast for 20 mins or until just tender.
- Meanwhile, put the remaining butter in a large, lidded frying pan. Add the shallots, cover and cook over a low heat for 6-8 mins until soft. Add the garlic and most of the remaining rosemary and cook, uncovered, for 2 mins. Transfer to a bowl, allow to cool slightly, then add the breadcrumbs, pecorino, nuts, cranberries, egg and crème fraîche. Season and mix to combine.
- Reduce the oven to gas 6, 200°C, fan 180°C. Spoon the stuffing onto the cauliflower steaks, shaping into a loose mound. Top with the Brie and remaining rosemary, then bake for 15-20 mins until the cheese is melted. Serve with cranberry sauce.
- Tip: Make up to the end of step 2 and chilli for 2-3 hrs.
- Use it up: Roast the leftover cauliflower florets and leaves and stir into a risotto or a grain salad.
- See more Vegetarian Christmas dinners
