Step up your culinary game with this show-stopping Cauliflower Wellington, an elegant and delicious twist on the classic beef Wellington. Roasted cauliflower is wrapped in flaky, golden puff pastry and layered with savory mushroom duxelles, all finished with a drizzle of luxurious truffle oil. Perfect for vegetarians and anyone looking to impress at their next dinner party, this unusual cauliflower recipes will make cauliflower the star of the meal!
Cauliflower Wellington with Mushroom Duxelles and Truffle Oil
This Cauliflower Wellington with Mushroom Duxelles and Truffle Oil is a stunning and flavorful centerpiece for any occasion. Roasted cauliflower is encased in buttery puff pastry and topped with a rich mushroom duxelles, while a hint of truffle oil elevates the dish to gourmet status. Whether you're hosting a vegetarian feast or simply want to explore an innovative take on Wellington, this recipe delivers unmatched flavor and elegance.
Ingredients
- 1 large cauliflower head (about 1kg), leaves removed
- 500g mixed mushrooms (shiitake, cremini, oyster)
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 30g fresh thyme leaves
- 30ml truffle oil
- 60ml dry white wine
- 500g puff pastry
- 150g baby spinach leaves
- 1 large egg, beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Trim the cauliflower stem so it sits flat. Rub with 15ml of truffle oil, salt, and pepper. Roast for 30 minutes until lightly golden. Remove and let cool completely.
For the mushroom duxelles:
- Finely chop mushrooms in a food processor.
- In a large pan, sauté shallots and garlic in remaining truffle oil over medium heat until softened (about 5 minutes).
- Add chopped mushrooms and thyme. Cook until moisture evaporates (about 15-20 minutes).
- Add white wine and cook until liquid is absorbed.
- Season with salt and pepper. Let cool completely.
- Reduce oven temperature to 190°C (375°F).
- Roll out puff pastry on a floured surface into a rectangle large enough to wrap the cauliflower (about 35cm x 45cm).
- Spread a thin layer of mushroom duxelles in the center of the pastry, leaving a 5cm border.
- Layer spinach leaves over the mushroom duxelles.
- Place the cooled cauliflower stem-side down on top of the spinach.
- Carefully wrap the pastry around the cauliflower, sealing the edges with egg wash. Trim any excess pastry.
- Turn the Wellington seam-side down on a baking sheet lined with parchment paper.
- Brush the entire surface with egg wash and score a decorative pattern on top.
- Bake for 45-50 minutes until the pastry is golden brown and puffed.
- Let rest for 10 minutes before slicing and serving.
Notes
Here are some creative variations for the Cauliflower Wellington with Mushroom Duxelles and Truffle Oil recipe:
- Cauliflower Cheese Wellington
- Replace the mushroom duxelles with a creamy cheese sauce made from 200g of mature cheddar and 50g of cream cheese mixed with sautéed onions and garlic.
- Add 100g of cooked broccoli florets for added texture and flavor.
- Mediterranean Cauliflower Wellington
- Use a filling of roasted red peppers, olives, and feta cheese instead of mushrooms.
- Season with oregano and basil for an Italian twist.
- Curried Cauliflower Wellington
- Incorporate a curry-spiced filling by adding 2 tablespoons of curry powder to the mushroom duxelles.
- Mix in 100g of cooked lentils for protein and texture.
- Spinach and Ricotta Wellington
- Replace the mushroom filling with a mixture of 300g of sautéed spinach and 200g of ricotta cheese.
- Add a pinch of nutmeg and lemon zest for brightness.
- Pesto-Stuffed Cauliflower Wellington
- Fill the cauliflower with homemade or store-bought basil pesto instead of mushroom duxelles.
- Top with pine nuts before wrapping in puff pastry for added crunch.
- Vegan Cauliflower Wellington
- Use a vegan puff pastry and substitute butter with coconut oil in the mushroom duxelles.
- Add nutritional yeast for a cheesy flavor without dairy.
- Cauliflower and Sweet Potato Wellington
- Mix roasted sweet potato cubes (300g) with the mushroom filling for a sweeter flavor profile.
- Season with cinnamon and cumin for warmth.
- Spicy Chipotle Cauliflower Wellington
- Add chipotle peppers in adobo sauce to the mushroom duxelles for a smoky heat.
- Serve with avocado crema on the side for cooling contrast.
- Cauliflower and Quinoa Wellington
- Mix cooked quinoa (200g) into the mushroom filling for added protein and texture.
- Season with fresh herbs like parsley or cilantro.
- Chestnut and Cauliflower Wellington
- Incorporate chopped cooked chestnuts (100g) into the mushroom duxelles for a nutty flavor.
- Serve with a rich brown gravy made from vegetable stock.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 420 | 21% |
| Total Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 380mg | 16% |
| Total Carbohydrates | 35g | 12% |
| Dietary Fiber | 5g | 20% |
| Sugars | 3g | – |
| Protein | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.