Roasted Cauliflower & Apple Stuffing

Ingredients

Yield:

6

• • Cauliflower 400 grams / ½ head
  • Butternut Squash 300 grams / 1 small
  • Carrot 200 grams / 1 medium
  • Celery 80 grams / 1 stalk
  • Bell pepper 100 grams / 1 medium
  • Red Onion 200 grams / 1 medium
  • Fresh Sage 10 grams / 3 Springs
  • Fresh Rosemary 10 grams / 1 sprig
  • Fresh Thyme 10 grams / 10 sprigs
  • Fresh Garlic 5 grams / 2 cloves
  • Cinnamon ½ tsp
  • Clove ¼ tsp
  • Nutmeg ¼ tsp
  • Olive oil 100 ml
  • Salt to taste
  • Pepper To taste
  • Whole Apples 6 whole

Preparation

Difficulty:

Medium

Time:

30 MinutesPreparation

Total Time:

60 Minutes

1. 1. Finely chop the garlic
   2. Remove the herbs from the stems and chop very fine
   3. Cut top off of the apple and scoop out the inside leaving a 3 mm thick wall
   4. With the apple that was scooped out, remove core and keep the apple meat for the stuffing
   5. Cut cauliflower into small florets, by removing the stems and breaking apart
   6. Dice the carrot 5 mm x 5 mm, celery, red pepper
   7. Peel and remove seeds from squash 5mm x 5mm, small dice
   8. Mix cauliflower, diced squash, carrot and 50 ml of olive oil, toss a little salt and pepper, place on a baking tray and bake in oven at 350 degrees until cauliflower is lightly browned. About 10 -15 minutes. Remove from oven and let cool
   9. In a frying pan on medium heat saute garlic, red onion, herbs, celery and bell pepper until tender add spices (cinnamon, nutmeg and clove) and diced apple. About 5 minutes
   10. Once tender remove from heat and mix with the cauliflower mixture.
   11. Season to taste
   12. Put the mixture in to apples and bake in 350 degree oven for 10 minutes.