Cauliflower Wellington

Ingredients:

• 1/4 cup chopped fresh parsley leaves
• 1 tbsp chopped fresh thyme leaves
• 110 g unsalted butter at room temperature
• 1 large cauliflower (about 1.3 kg)
• 450 g brown mushrooms, stems trimmed
• Two sheets of frozen puff pastry (500 g), defrosted
• 2 tablespoons Dijon mustard
• 1 large egg, beaten

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Combine the parsley, thyme, 0.5 teaspoon salt, and a few grinds of pepper in a food processor and process until finely chopped. Add the butter and process until smooth and the butter turns green. Wash the food processor.
3. Carefully remove the leaves and any small internal shoots from the bottom of the cauliflower and trim the stems to 1 cm in length. Brush the cauliflower with 2 tablespoons of herb butter and sprinkle with 0.5 teaspoon of salt and a few grinds of black pepper. Transfer to the prepared baking sheet and roast until golden brown and easily pierced with a knife, 25-30 minutes.
4. Meanwhile, puree the mushrooms in a food processor until they form a paste. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of butter with the herbs. Add the mushroom paste, 1 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes.
5. Place one sheet of puff pastry on top of the other. Roll it out into a 35x35 cm square, leaving a 9 cm border around the entire perimeter that is significantly thinner than the center. Round the corners to create a circle with a diameter of 32 cm. Spread the puff pastry with Dijon mustard, then spread the mushroom mixture on top. Place the cauliflower upside down in the center of the dough.
6. Melt the remaining butter and herbs in the microwave in 30-second intervals. Pour the butter between the florets. Fold the puff pastry around the cauliflower to completely enclose the head.
7. Flip the cauliflower over, place it back on the prepared baking sheet, and brush with egg wash. Sprinkle with 0.5 teaspoon of salt and bake until the crust is golden brown and the cauliflower is very easily pierced with a knife, 55–60 minutes. Let cool for 10 minutes before serving. Cut the cauliflower into wedges.