Photo of Cauliflower wellington by WW

Cauliflower wellington

Points® value
Total Time
3 hr 15 min
1 hr 15 min
2 hr
A whole roasted cauliflower, smothered in mushroom pâté, wrapped in pastry and baked.


Cauliflower, Raw

1 whole

Calorie controlled cooking spray

4 spray(s)

Dried porcini mushrooms

10 g


1 large, finely chopped


400 g, finely diced


¼ teaspoon(s), level


2 clove(s), crushed

Thyme, Fresh

1 tablespoon(s)


100 g

Ready rolled light puff pastry sheet

320 g

Egg, whole, raw

1 medium, raw, lightly beaten

Half fat Cheddar cheese

25 g, grated

Gravy granules, dry

4 tablespoon(s), level, Vegetarian, we used Sainsburys


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and put the cauliflower on a baking tray. Mist with cooking spray, season and roast for 55 minutes. Remove from the oven and let cool.
  2. Meanwhile, put the dried mushrooms in a heatproof jug with 200ml boiling water and let soak for 10 minutes.
  3. Mist a nonstick pan with cooking spray and fry the onion over medium heat for 6-8 minutes. Stir in the chestnut mushrooms and cook for 15 minutes. Add the mace, garlic and thyme, and cook for 2 minutes, then transfer half the mixture to a bowl and the rest to a food processor. Strain the rehydrated mushrooms, reserving the liquid, then add them to the food processor with the chestnuts. Pulse to a purée, then stir it into the remaining mushroom filling. Season and set aside to cool. Press the pâté over the cauliflower to coat. Chill in the fridge for 30 minutes.
  4. Roll the pastry out to a thin square. Brush the cauliflower with a little of the egg, then put it in the centre of the pastry, pâté-side down. Bring the pastry up and around the sides, pinching it at the base to seal. Put, seal-side down, onto a baking sheet lined with baking paper and chill in the fridge for 30 minutes.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Brush the pastry with a little egg, then bake for 25 minutes. Brush with more egg and press the cheese over the top. Bake for 15 minutes.
  6. To make a mushroom gravy, mix the gravy granules with the reserved mushroom soaking liquid and 350ml water in a pan. Heat gently over a medium heat, stirring, until thickened.
  7. Cut the wellington into wedges, then serve with the gravy.