Baked Panko Encrusted Stuffed Cauliflower

Preperation time
30 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 30 m
Cooking time: 50 m
Servings: 6-8

Ingredients

  • 2 large cauliflower heads, cored (you may want to buy three just in case)
  • 1 cup Panko Italian style breadcrumbs
  • 3/4 cup white flour, plus 2 tablespoons
  • 1 cup 2 % milk (or 2 large eggs)
  • a Parmesan wedge
  • Chickpea and Potato Stuffing prepared (see recipe)
  • One bunch scallions, diced (light green parts only)
  • dried thyme
  • sea salt, black pepper, paprika, and dried parsley flakes to taste
  • a good quality extra virgin olive oil
  • 5-6 garlic cloves
  • Gravy: 1 cup or more chicken stock, 2-3 tablespoons butter, flour, sea salt, black pepper, dried parsley flakes, freshly grated Parmesan cheese
Recipe Type:
Course:

This is a great recipe for the holidays and will feed your vegetarian guests. They will be satisfied and feel as though this meal was “the star of the show” versus a boring side dish. I do use chicken stock in this recipe, but it can easily be substituted for vegetable stock. To prepare the stuffing please refer to my recipe for Chickpea and Potato Stuffing.

Preheat the oven to 375 degrees. Since you will need to stuff the cauliflower, prepare that earlier in the day if you are prepping for a holiday. Once that is finished, store in fridge. Add some stock to soften it.

This recipe calls for 2 large heads of cauliflower, you may want to buy 3 in case you get bad spots or you cut the core out too deep and all florets fall apart. You can always use it in another dish. You’ll need a large pot with a fitted lid to steam the cauliflower. Steam one cauliflower at a time, this way it will ensure it is evenly cooked. You don’t want to fully cook it, it should be slightly under cooked, because it will go in the oven.

Core the cauliflower, leaving a whole in the center. You may experience a piece of cauliflower (or a few) coming off from the head, that fine. Just don’t cut so deep that the cauliflower head breaks apart. Fill the large pot with a 1/2 inch of water and bring it to a boil, then drop in the cauliflower head and put on the lid for 15 minutes. You may turn off the heat.  After 15 minute, it should be ready. If you feel it needs a bit more time, you can leave it in the pot for an additional 5 minutes to steam. It will depend on the size of the cauliflower head, so 15 minutes is an estimate. Once done, gently pour it into a colander and allow it cool. Steam the second head, the same way.

Note: You will have to hold the cauliflower with your hands so be sure it’s cooled properly before you start the dipping process.

Next, set up three big bowls-large enough to fit the cauliflower. Fill one with the breadcrumbs, dried parsley flakes, freshly grated Parmesan cheese, about 4 tablespoons, and a good sprinkle of sea salt. Fill the second bowl with milk (or egg) and the last bowl with the flour and a hint of black pepper and paprika.

Be sure you have 5-6 whole garlic cloves ready to use, and a big baking dish ready to go into the oven.

Start the dipping process. Dip the head of cauliflower into the flour, trying to coat the entire head, you may need to use your hands. Then dip into the milk and last into the breadcrumbs, generously coated the outside of the cauliflower. You don’t need to get any in the center(cavity) but you can sprinkle some on the florets to get the inside of the head as well. Last, add a few cloves of garlic to the inside of the head, tucking it deep inside to infuse a nice flavor as it cooks. You can take this out once it’s baked if you wish.

Next, take your stuffing and press as much as you can inside the center (cavity) of the cauliflower head. If any florets fell off you can press them into the stuffing, or you can let them bake separately. You should be able to use most of the stuffing, but may have a little leftover. Add some scallions (hold some as a garnish) to the top, pressing them into the stuffing.

Place the stuffed cauliflower heads, stuffing side up, inside the baking dish. Add a good sprinkle of sea salt and a drizzle of olive oil all over the heads. Add any leftover breadcrumb mixtures all over the heads and some can fall into the pan to get crunchy, that’s the best part!

Place in the oven for 50 minutes. In the meantime, make the gravy or you can buy a store-bought chicken gravy.

In a small frying pan, add 2 tablespoons of butter, 2 tablespoons of white flour, and about 3/4 cup of chicken stock. Whisk these and bring to a boil, then lower the heat. Add in sea salt, parsley flakes, black pepper, and a sprinkle of Parmesan cheese. This will thicken and become a gravy texture. If it’s too thick add more broth or water.

Once the cauliflower heads start to brown, roughly 50 minutes they are done. Place them on a large white platter. Garnish with more scallions and some parsley flakes on the top of the heads. Also, be sure to take out all the bits from the pan and the crunchy breadcrumbs and scatter all over the heads and over the platter.

Gravy will be served on the side. Just a drizzle once you cut a piece of the cauliflower head. This is great along side a Turkey and can be eaten with cranberry sauce as well. Enjoy!!!!