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
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
- 1½ 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.