Yawn's guide to a relaxing Christmas - Part 1

By Imogen Wallis

Eat well

A veggie spin on the traditional roast. Healthy, delicious and will provide you with a boost of energy to keep you going without putting you off roast dinners before Christmas day.

Roasted stuffed cauliflower

Prep: 25 mins, Cook: 1 hr & 5 mins – serves six


1 large or 2 small cauliflowers (850g)

5 tbsp olive oil

4 tbsp breadcrumbs

For the stuffing:

250g kale, chopped

1 tbsp milled linseed

1 onion, chopped

2 garlic cloves, chopped

½ small pack sage, leaves chopped

½ small pack rosemary, leaves chopped

150g cooked chestnuts, finely chopped and 30g extra for the topping

2 lemons, zested

Good grating nutmeg


  1. Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use a knife to cut out the stalk and core, leaving a cavity – the florets should still be holding together. 
  1. Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 minutes, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain and then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
  1. To make a linseed ‘egg’, mix the ground linseed with 3 tbsp water and set aside for 5-10 minutess until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened. Stir in the remaining stuffing ingredients, including the kale, and cook for a minute or so more. Remove from the heat and season, put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
  1. Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can. Transfer to a baking tray lined with parchment.
  1. Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 minutes until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.

Sourced from BBC Good Food