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Introduction
The Cauliflower Wellington is a modern vegan twist on the classic Beef Wellington, a dish that dates back to the early 19th century. According to culinary lore, the original recipe was created to honor the Duke of Wellington's victory at the Battle of Waterloo. This innovative plant-based version carries on the tradition of celebrating special occasions with a showstopping main course, but with a lighter, more sustainable approach. The combination of whole roasted cauliflower and savory mushroom duxelle wrapped in golden puff pastry has become a beloved centerpiece for holiday gatherings and elegant dinner parties.
Ingredients
• 1 large whole cauliflower, stem trimmed
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb cremini mushrooms, finely chopped
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 tbsp dry white wine or vegetable broth
• 2 tbsp fresh thyme leaves, chopped
• 1 package (14 oz) frozen puff pastry, thawed according to package instructions
• 1 egg, beaten with 1 tbsp water for egg wash
• Flaky sea salt for garnish
Step 1:
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
Remove any leaves or greenery from the cauliflower, leaving the stem intact. Place the whole cauliflower on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast for 30 minutes, or until slightly softened.
Step 3:
Meanwhile, prepare the mushroom duxelle. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chopped mushrooms, minced shallot, and minced garlic. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms release their liquid and it evaporates.
Step 4:
Deglaze the skillet with the white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the liquid has evaporated. Stir in the chopped thyme leaves and season with the remaining 1/4 teaspoon salt and a pinch of black pepper. Remove from heat and let cool slightly.
Step 5:
On a lightly floured surface, roll out one sheet of puff pastry into a 12-inch circle. Carefully transfer the roasted cauliflower to the center of the pastry. Spread the mushroom duxelle evenly over the top and sides of the cauliflower, pressing gently to adhere.
Step 6:
Brush the edges of the pastry with the egg wash. Fold the pastry up and over the cauliflower, pleating the edges to seal. Brush the top and sides of the pastry with the remaining egg wash and score a decorative pattern on top with a sharp knife.
Step 7:
Place the assembled Wellington on a parchment-lined baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Let cool for 10 minutes before serving. Garnish with flaky sea salt, if desired.
Q: Can I prepare the Cauliflower Wellington ahead of time?
A: Yes, you can prepare the mushroom duxelle filling up to 3 days in advance and refrigerate it until ready to assemble. However, it's best to bake the Wellington right before serving for optimal texture and flavor.
Q: Can I use a different type of mushroom?
A: Absolutely! While cremini mushrooms are recommended for their earthy flavor, you can substitute with button mushrooms, portobello mushrooms, or a combination of different varieties.
Q: How do I know when the Cauliflower Wellington is fully cooked?
A: The puff pastry should be golden brown and puffed, and the cauliflower should be tender when pierced with a knife or skewer. The internal temperature should reach at least 165°F (74°C) for food safety.
• For a vegan version, substitute olive oil for the egg wash and use vegan puff pastry.
• To make ahead, prepare the mushroom duxelle filling up to 3 days in advance and refrigerate until ready to assemble.
• This recipe contains wheat (puff pastry) and egg (egg wash). Consider gluten-free and vegan substitutions for dietary restrictions.
Cut the Cauliflower Wellington into wedges and serve warm.
Leftover Wellington can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
Prepare the mushroom duxelle while the cauliflower is roasting to save time. Allow the puff pastry to thaw completely before assembling the Wellington.
- Make sure to seal the puff pastry well to prevent the filling from leaking out during baking.
- For a crisp bottom crust, bake the Wellington on a preheated baking steel or pizza stone.
- Let the roasted cauliflower cool slightly before assembling the Wellington to prevent the puff pastry from becoming soggy.
For a vegan version, substitute olive oil for the egg wash and use vegan puff pastry. Add a sprinkle of grated Parmesan cheese or vegan cheese to the mushroom duxelle for extra flavor.
This Cauliflower Wellington pairs beautifully with a dry white wine, such as a Chardonnay or Sauvignon Blanc. For a side dish, consider serving it with roasted potatoes or a fresh green salad.
Best in fall and winter when cauliflower is in season.
This recipe contains wheat (puff pastry) and egg (egg wash). Consider gluten-free and vegan substitutions for dietary restrictions.
