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Brie and cauliflower steaks recipe

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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
Vegetarian

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

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1490kj
355kcal 18%
Fat
19g 27%
Saturates
7g 37%
Sugars
15g 17%
Salt
1.2g 20%

of the reference intake
Carbohydrate 30.9g Protein 16.7g Fibre 7g

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