Chef Johnny Oran of  Parkside Grille is a creative man, so we knew when we approached him for a recipe that he’d be giving us something tasty and unique. We didn’t realize the recipe would also be super easy to make at home.

Stuffed Roasted Cauliflower Head

Stuffed Roasted Cauliflower Head

In contrast to the tasty burgers that the restaurant is known for (Firehouse is one of our must-try burgers for 2015), they’re also pumping out some fairly healthy dishes including their Stuffed Roasted Cauliflower Head.

Not only is this dish super easy to make, it’s light, great for sharing and packs a lot of flavour.

Stuffed Roasted Cauliflower Head

Ingredients

Saturday or Tuesday, or attached is a picture and I will take some nicer ones tonight as well if you can’t make it out here.

 

Cooking directions

Cauliflower head

Cauliflower head

Cut off half of the cauliflower root so that it sits up straight and trim off the leafs. place into a pot with water, so that water comes up 1/3 of the cauliflower. Season water and cauliflower with salt and cover with tin foil. Steam for 10-15 minutes. Pierce the center of the cauliflower all the way to the root with a skewer, once the root is tender with very little resistance it is finished. Take out the head by using a spatula under the bottom as it may be fragile at this point.

Stuff it full of cheese

Stuff it full of cheese

Let it rest for 10 minutes then place cut a slit in the center and stuff with a cheese of your liking, we use fresh mozzarella.

Oil and bread the cauliflower

Oil and bread the cauliflower

Place onto a baking tray lined with parchment paper and drizzle high quality oil all over the head, and season with kosher salt. Sprinkle bread crumbs all over the head as well.

More cheese!

More cheese!

Finish by grating manchego liberally all over cauliflower as well. (Romano or Parmesan work just as well)

Roasted!

Roasted!

Place cauliflower in the oven for 8-12 minutes (turning the cauliflower half way while cooking) or until evenly golden and a hard crust has formed all over.

Cilantro pesto will do the trick

Cilantro pesto will do the trick

Remove from oven, place onto a platter. Drizzle cilantro pesto on top.

Tahini dressing will kick the flavour up a notch

Tahini dressing will kick the flavour up a notch

Then drizzle generous amount of tahani dressing.

Pomegranate is the finishing touch

Pomegranate is the finishing touch

 

Finish off by sprinkling pomegranate and toasted almonds on top and lastly a sprinkle of fleur de sel.

Stuffed Roasted Cauliflower Head

Stuffed Roasted Cauliflower Head

Enjoy!