As promised, the roasted cauliflower stuffing can be found below.
Ingredients
- 1 small bulb garlic, unpeeled (or just use half of a larger bulb)
- 1tsp oil
- 110g bread (slightly stale is fine), cut into cubes
- ½ head of cauliflower, cut into chunks
- 4tbsp fresh parsley, chopped
- 2 eggs, lightly beaten
- 2tbsp ricotta cheese
- Salt
- Black pepper
Directions
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Cut the top off the unpeeled bulb of garlic so that the flesh of each clove is exposed. Drizzle with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 30 minutes.
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When the garlic is ready, separate the bulb into separate cloves, and squeeze each one to remove the flesh (if it doesn’t pop right out, put it back into the oven for a bit longer). Give the roasted garlic a quick chop.
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In a large bowl, combine the roasted garlic with the cubes of bread, cauliflower, parsley, eggs and ricotta, and season generously. Mix well, and transfer to a baking dish. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, until the eggs are completely cooked and the top is crispy.
Recipe source: Amuse Your Bouche
Photo source: Hot For Food
