1 large or 2 small cauliflowers
5 tbsp olive oil
4 tbsp breadcrumbs
For the stuffing
250g kale , chopped
1 tbsp milled linseed
1 onion , chopped
2 garlic cloves , chopped
½ bunch sage , leaves chopped
½ bunch rosemary , leaves chopped
150g cooked tinned chestnuts , finely chopped, plus 30g for the topping
2 lemons , zested
Trim and discard the cauliflower leaves. Turn the cauliflower upside-down and use your knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.
Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove and aside to steam dry.
Add the kale to the pan and cook for a min or so until wilted.
Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
To make a linseed ‘egg’, mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey.
Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, plus kale, and cook for a min or so.
Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
Pipe the stuffing mixture into every nook and cranny of the cauliflower and transfer to a lined baking tray.
Heat oven to 200C/180C. Mix the remaining chestnuts with the breadcrumbs and some seasoning.
Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix.
Roast for 45 mins until golden brown and tender. Serve