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Takes: 1 hour 40 minutes
Serves: 2 - 4

No nutritional information available.

Ingredients

- 1 whole cauliflower, trimmed and leaves removed
- Sea salt and freshly ground black pepper
- Bunch of spring onions, chopped
- 1 garlic clove, chopped
- 1 tsp paprika
- 3 tbsp vegan pesto
- 4 - 6 sundried tomatoes, chopped
- Zest of 1 lemon
- 100g vegan Cheddar, grated
- 2 tbsp vegan butter
- 2 tbsp apple sauce

For the topping:

- 3 tbsp breadcrumbs
- 1 tsp paprika
- 2 tbsp nutritional yeast
- 2 tbsp olive oil

Method

1. Carefully cut out as much of the stalk and core from the cauliflower as possible, leaving the florets still intact.

2. Bring a large saucepan of salted water to the boil, add the cauliflower and cook for 6 - 8 minutes, then set aside to steam.

3. Meanwhile, preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Add the remaining ingredients to a food processor and pulse until finely chopped.

4. For the topping, mix the breadcrumbs with the paprika, nutritional yeast and oil together in a medium bowl. Set aside.

5. Fill a large piping bag or plastic bag with the filling and cut a small hole in the corner. Gently turn the cauliflower stem-side up and pipe the filling into the cauliflower, poking it in as you go. Place the cauliflower head upside down in a roasting tin and cover with a square of baking paper. Roast for 15 minutes.

6. Remove the cauliflower from the oven, turn it right-side up, keeping the baking paper in place to help keep the stuffing in and baste the top and sides with the breadcrumb mix. Bake for a further 45 minutes, or until tender. Leave to cool for about 10 minutes before slicing into wedges to serve.