Thursday , May 19 2022
Cauliflower Cheese Wellington 1

Cauliflower Cheese Wellington

Recipe by The Vegetarian Society |

Enjoy this recipe from the Vegetarian Society which is launching a Christmas Club, where you can share festive tips, hints and recipes. Sign up a and there are lots of recipes from spiced iced advent biscuits to parsnip and squash Wellingtons. The Society is also running a series of online cookery classes, such as vegan street food, and vegan classics, to help get you cooking!

Serves Four


2 medium baking potatoes, peeled and cut into 1cm cubes
1 medium cauliflower, cut into small florets
1 medium onion, finely chopped
260g of spinach leaves
50g of butter
50g of plain flour
500ml of milk
1 bay leaf
1 tsp of English mustard powder
¼ tsp of ground nutmeg
Freshly ground black pepper, to taste
200g of mature cheddar cheese, grated
40g of toasted pine nuts
500g of block of butter puff pastry
Plain flour for dusting
1 free-range egg, beaten to glaze

1. To make the wellington filling: Bring a large saucepan of salted water to the boil. Add the chopped potatoes, and any thicker cauliflower stalk pieces and cook for 4 minutes. Add the florets and onion and cook for another 4-6 minutes until the potatoes and cauliflower are tender. Drain well and leave in the pan for the residual heat to dry out the vegetables further.

2. Put a large saucepan on a very low heat and add the spinach. Put a lid on for 2 minutes. Remove the lid and stir gently until all the spinach is wilted. Drain well and squeeze out in kitchen towel or by squeezing in to a sieve to remove any liquid. Let the spinach cool down and set aside.

3. Melt the butter in a small heavy-based saucepan over a very low heat until gently foaming, then sprinkle in the flour. Stir well to make a paste and cook for a few minutes until starting to smell nutty. Pour in the milk, a little at a time at a time, continually stirring, until all the milk is absorbed and a smooth, thick sauce is formed. Once all the milk has been added, add the bay leaf, mustard, nutmeg and a pinch of black pepper, and cook for 4-5 minutes more until you get a smooth, thick white sauce. Add the cheese and stir again until melted.

4. Gently stir in the cauliflower, potatoes, onion and spinach, then remove from the heat. Pour into a baking dish or deep tray and sprinkle over the pine nuts. The wellingtons are best assembled when the filling is cold and solid, so cover the surface with a sheet of baking paper (this prevents a skin forming) and once cool, chill for at least 3 hours or make a day ahead.

5. Roll the pastry out onto a floured work surface, to a large sheet about 5mm thick. Cut out 4 x 10cm rounds, and 4 x 14cm rounds, using a side plate or bowl to cut around. Set aside any offcuts of pastry. Transfer the smaller rounds to a parchment lined tray. Pile spoons of the wellington filling into the middles of the pastry rounds on the tray, leaving a generous border about 5cm wide around each edge. You may have some wellington filling leftover, don’t overfill the pastry or the wellingtons will leak in the oven.

6. Take the offcuts of pastry and use a very small cutter to make holly leaves or other similar Christmas decorations.

7. Glaze the border around the filling with a little of the beaten egg. Add the larger pastry circles over the top, pressing out any air bubbles, and crimp the pastry together to seal. Decorate the top with the pastry cuttings. Glaze with more beaten egg and chill for at least 30 minutes, or up to 2 days, or freeze for up to 3 months.

8. To cook, heat the oven to 200°C/gas mark 6. Brush the wellingtons with more beaten egg, and bake for 1 hr from frozen, or 35-40 minutes from chilled. Pierce the centre with a metal skewer, if steam escapes when it is pierced then it is ready.

A mix of broccoli and cauliflower works well in these. Try a mix of different cheeses for a stronger flavour. Use a splash of milk to glaze, if you make them in advance and don’t have an egg to hand when baking them. Hazelnuts, walnuts or flaked almonds would be great instead of pine nuts.

If freezing – freeze the wellingtons on the lined tray until solid, then transfer to a container when frozen. Make the filling a day in advance.

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