Greg DuPree
Hands-On Time
30 Mins
Total Time
2 Hours 15 Mins
Yield
4 servings

Your guests will be wondering what’s underneath this glistening golden crust right up until the second you cut into it. Veggie lovers around the table will be thrilled to see that a whole head of cauliflower is hiding underneath the crispy and buttery puff pastry. That's right—we rubbed cauliflower with a garlicky-Dijon paste, roasted it in a hot oven, then draped it with parsley-encrusted dough. It’s a fun and unique dish to have on the table, and super easy to make. Don’t skimp on the vegetarian-friendly gravy—you’ll want to use it to smother each and every bite.

How to Make It

Step 1

Preheat oven to 450°F. Trim base of cauliflower so it stands flat on a foil-lined baking sheet. Mix oil, Dijon, garlic, salt, and pepper in a small bowl and rub paste all over cauliflower. Roast until brown and tender, 50 to 55 minutes. Let cool completely. Reduce heat to 400°F.

Step 2

On a lightly floured surface, unroll pastry sheet. Top evenly with chopped parsley, and gently flatten with a rolling pin to adhere parsley leaves. Brush with egg wash. Drape dough, parsley-side up, over the cooled cauliflower, tucking dough around the base. Bake until golden, 35 to 40 minutes.

Step 3

To make the gravy, melt the butter in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Whisk in flour, stirring, and cook until golden, about 2 minutes. Whisk in broth and simmer until thickened, 8 to 10 minutes. Stir in tamari and season with salt and pepper. Slice or cut cauliflower into wedges and serve with gravy.

Chef's Notes

Make-ahead! To reheat, place in a 350°F oven for 20 to 25 minutes until crispy and heated-through.

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Ratings & Reviews

/5
Reviews
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