Serve up a delicious vegan main with this cauliflower dish.
Preheat oven to 180C.
Combine the flaxseed in 1 tablespoon water in a bowl and set aside to thicken for 5 minutes.
Heat 2 tablespoons oil in a frypan over medium heat. Add the fennel seeds, 1/2 teaspoon freshly ground black pepper and cook for 30 seconds then add the onion and cook for 5-6 minutes until softened and lightly golden.
Add the garlic, sage, thyme and cook for 1 minute until fragrant then add the silverbeet, nutritional yeast and breadcrumbs and allow to wilt then remove from the heat. Remove and cool slightly.
Place in a food processor and whiz until combined. Season with 1 teaspoon salt then add the thickened flaxseed mixture and pulse to combine. Place into a piping bag.
Trim the base of the cauliflower to expose the gaps underneath and in between the florettes. It's best to use a small sharp knife for this. Carefully pipe into the gaps in the cauliflower from the base. Pipe so you get as much of the filling into the crevices of the cauliflower.
Place on a baking tray lined with baking paper. Drizzle cauliflower with oil and season with salt then cover with foil and roast for 45 minutes. Remove foil, scatter over remaining fennel seeds. Rub over the cauliflower then roast for a further 45 minutes until dark and tender on the inside.
Meanwhile, for the gravy, heat olive oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes or until tender, then add garlic and cook for a further minute.
Add the pepper, herbs, mushroom, Vegemite, tomato paste and tomato. Season with salt and pepper, stir to combine and cook for 1-2 minutes or until fragrant. Add stock and 1 cup water, and bring to a simmer.
Simmer for 25 minutes or until reduced.
Gradually add flour while stirring. Cook for a further 2 minutes or until thickened, then strain through a fine sieve into a bowl or jug.
Serve the cauliflower scattered with thyme leaves, paprika then slice wedges and serve with gravy.
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