Sunday lunch is always a big occasion for our family we always have grampa who is 91 as he has always enjoyed a Sunday roast ever since he was a little boy. He lives across the road from us and it is always a good time to catch up and see how his week has been. It is always interesting planning the food as we firstly have grampa who has always had his meat and 3 veg then there is my son Pete who is a vegan, coeliac like me but he also has type 1 diabetes and eats no carbs as he is on a journey to try and get off his insulin all together. I have set up a personalised programme for him and will share his journey with you in time.
This morning I was thinking of what I could cook that was a little out of the square as far as the vegan dish and thought about how my ouma and mum had done their roast beefs. They had taken a sharp knife and pierced the flesh about 3 inches deep then stuffed the cut with a mixture of garlic herbs and a form of fat such as lard or butter.
By doing this it kept the flesh so moist. By adding the oil to the cauliflower hole this will do the same.
This made me think of doing a cauliflower like this. So using an apple corer I made some holes in the cauliflower and stuffed them with vegan feta, garlic, green pepper corns and used the olive oil from the feta to base and cook the cauliflower in. The feta I used is a New Zealand brand called Savour it is simple amazing
And voila it is simply delicious.
A always cook the entire cauliflower as I don't like to waste a single thing the bits that i removed with the apple corer I popped in the roasting dish and they turned out crunchy and delicious.
I have shared the recipe below. I hope you enjoy it as much as we did.
Vegan feta green pepper corn and herb Roasted cauliflower
1 large cauliflower
5 garlic cloves
vegan feta as much as you like (I used the olive oil form the feta)
salt and pepper
rosemary sprigs (I used the ones from the feta oil)
Using the entire cauliflower leaves and all, take an apple corer or knife and core a hole into the flesh about 3 inches depending on the size of your cauliflower. Make about 5 or 6 holes. Remove the flesh and stuff the hole with garlic feta and some green peppercorns and pour some olive oil into the whole. Once they are full stuff the top of the hole with a sprig of rosemary. Place the cauliflower in a baking tray baste with the olive oil pop the extra pieces of cauliflower you removed form the holes into the pan as well. Salt and pepper and bake on 200 for about 30 to 45 mins just depends on how charred you prefer your cauliflower.