Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing
  • 1/4cup extra-virgin olive oil
  • 1/4cup lemon juice
  • Sea salt flakes
  • 1head cauliflowerleaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250g pack frozen spinachthawed, water squeezed out and chopped
  • 2 large eggsbeaten
  • 4 spring onions(white part) thinly sliced
  • 2cloves garliccrushed
  • 3/4cup grated cheddar
  • 115g cream cheesesoftened and cubed
  • 1/2cup panko crumbs
  • 1/4cup grated Parmesan
  • 500g thinly sliced bacon rindless bacon rashers
  1. Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
  2. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
  3. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
  4. Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
  5. Position cooled cauliflower stem side up on baking tray. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
  6. Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
  7. Enjoy!