I’m so jealous of all you Americans who get to celebrate Thanksgiving this month (and all you Canadians who celebrated it last month)! If there’s one thing my life needs, it’s another food-related holiday. My belly doesn’t really need another one, so maybe it’s for the best, but still…
It’s not just the eating, though: it’s the excitement, the decor, the preparation – deciding what to cook, everyone pitching in and lending a hand. I love everything about the holidays!
Since we Brits don’t celebrate, I’m going to piggyback on Thanksgiving this year. I hope nobody minds – if you do, I’ll just sit and eat my stuffing on my own.
So, yes: stuffing! Roasted garlic and cauliflower stuffing, to be exact. The sort of thing I only make once a year, though it really should be more often, because it’s so easy! And stuffing really does take a meal to the next level, from an everyday dinner to something a bit more special. It adds a sense of festivity!
The cauliflower in this stuffing is not only completely delicious (you all know about my recent obsession with roasted cauliflower), but also adds a bit of bilk to the dish, meaning you need to use less bread – so it’s relatively low-carb too! Heap it high.
And, the roasted garlic: ohhhh, the roasted garlic. Best invention ever – it adds heaps of flavour. If you want to speed up this dish, make a load in advance and keep it in the fridge!
By the way, if you like your stuffing to be extra crispy, make sure you spread it out onto a baking tray rather than cooking it in a dish. Or, if you like it to be moister, use a deep baking dish! I went somewhere in between – best of both worlds. Crispy on top, and moist underneath.
Roasted garlic and cauliflower stuffing
- 1 small bulb garlic or just use half of a larger bulb, unpeeled
- 1 tsp oil
- 110 g bread slightly stale is fine, cut into cubes
- 1/2 head of cauliflower cut into chunks
- 4 tbsp fresh parsley chopped
- 2 eggs lightly beaten
- 2 tbsp ricotta cheese
- Black pepper
- Cut the top off the unpeeled bulb of garlic so that the flesh of each clove is exposed. Drizzle with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 30 minutes.
- When the garlic is ready, separate the bulb into separate cloves, and squeeze each one to remove the flesh (if it doesn’t pop right out, put it back into the oven for a bit longer). Give the roasted garlic a quick chop.
- In a large bowl, combine the roasted garlic with the cubes of bread, cauliflower, parsley, eggs and ricotta, and season generously. Mix well, and transfer to a baking dish. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, until the eggs are completely cooked and the top is crispy.