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Cauliflower Wellington Recipe

Cauliflower Wellington Recipe

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If there’s one dish that guarantees a wow moment at the dinner table, it’s this Cauliflower Wellington. Think of it as the perfect marriage of elegance and comfort, with its golden, flaky puff pastry encasing a tender, herb-crusted cauliflower head.

This recipe is your secret weapon for impressing guests, whether you’re hosting a holiday dinner or need a meatless centerpiece that holds its own.

Cauliflower has been having a moment lately, and it’s easy to see why—it’s versatile, nutrient-packed, and a lower-calorie alternative to meat. In fact, swapping a traditional beef Wellington for this version can save you over 400 calories per serving without sacrificing flavor.

Here’s the trick to making it flawless: season generously. A blend of garlic, thyme, and smoked paprika transforms humble cauliflower into something unforgettable. Paired with mushroom duxelles for that umami punch, every bite feels indulgent.

Why I Love This Recipe (And You Will Too)

  • The wow factor: The golden crust looks straight out of a fancy restaurant, but it’s so easy to achieve at home.
  • Perfect for everyone: Even my skeptical meat-loving friends go back for seconds!
  • Healthy but indulgent: Who doesn’t love a dish that feels rich but is secretly good for you?
  • Customizable: I’ve swapped out the mushroom filling for roasted red pepper pesto, and it’s equally delicious.
Cauliflower Wellington Recipe

Cauliflower Wellington Recipe

Cauliflower Wellington is a stunning meat-free twist on the classic, featuring a whole roasted cauliflower wrapped in golden, flaky puff pastry with a savory mushroom filling. It’s the perfect showstopper for holidays or any special occasion, offering elegance, flavor, and a healthier option in one irresistible dish.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Calories: 470kcal
Author: Anne Carter
Servings: 0

Equipment

  • Baking sheet
  • Parchment Paper
  • Large Skillet
  • Food Processor
  • Pastry Brush
  • Rolling Pin
  • Sharp Knife

Ingredients

  • 1 large cauliflower leaves removed and stem trimmed flat at the base
  • 150 g mature cheddar
  • Olive oil for drizzling
  • 1 free-range egg beaten, to glaze
  • 500 g block ready-made all butter puff pastry

For the mushroom pâté

  • Olive oil for frying
  • 1 onion finely chopped
  • 20 g butter
  • 2 garlic cloves crushed
  • A few fresh rosemary and thyme sprigs leaves chopped
  • 250 g chestnut mushrooms chopped
  • 100 ml dry sherry
  • 100 g full-fat cream cheese
  • Small bunch fresh flatleaf parsley chopped
  • Squeeze lemon juice to taste

For the gravy

  • 2 tbsp rapeseed oil
  • 30 g dried wild mushrooms soaked in 300ml boiling water
  • 1 tsp soy sauce
  • 200 ml red wine
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • tbsp plain flour

Instructions

  • Roast the Cauliflower: Preheat oven to 200°C/180°C fan/gas 6. Drizzle the cauliflower with oil, season with salt and pepper, and roast on a tray for 30 minutes until golden and tender. Let it cool completely.
  • Prepare the Mushroom Pâté: Heat oil and butter in a frying pan. Sauté onion for 5 minutes, then add garlic, mushrooms, rosemary, and thyme. Cook for 10 minutes.
  • Finish the Pâté: Increase heat, add sherry, and bubble for 5 minutes until almost dry. Reduce heat, mix in cream cheese and parsley, then blend until smooth. Season and chill.
  • Coat the Cauliflower: Spread the chilled mushroom pâté evenly over the cooled cauliflower.
  • Wrap in Pastry: Roll out puff pastry to 0.5cm thick. Sprinkle with grated cheddar, place cauliflower florets-side down, and wrap the pastry tightly, sealing the edges.
  • Chill and Egg Wash: Place on a lined baking sheet, brush with beaten egg, and chill for 30 minutes. Brush with more egg before baking.
  • Bake the Wellington: Bake at 200°C for 25 minutes. Add remaining cheddar on top, then bake for another 10-15 minutes until golden and bubbling.
  • Make the Gravy: Cook oil and flour in a pan for 2-3 minutes. Whisk in wine, add soaked mushrooms and liquid, and simmer for 10-15 minutes. Adjust consistency with water if needed, season, and serve with the Wellington.

Nutrition

Calories: 470kcal | Carbohydrates: 32g | Protein: 13g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 580mg | Potassium: 420mg | Fiber: 4g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 35mg | Calcium: 180mg | Iron: 2.5mg

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