Spiced Cauliflower Wellington

Preparation time: 50min plus chilling and cooling Cooking time:

1hr 25min

Ingredients

(Serves 4)

450g cauliflower, cut into small florets

1 red onion, peeled and sliced

2tbsp sunflower oil 5½tsp free-from curry powder

Salt

150g cooked spinach, well drained and chopped 250g pack cooked pilau rice

65g dried apricots, chopped

2 x 280g glutenfree, vegan-friendly puff pastry sheets 2tbsp soya milk

15g cornflour

450ml vegetable stock

Roasted vegetables to serve

Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Line a baking tray with baking parchment. Mix the cauliflower, onion, oil and 4tsp curr y powder and spread out on the tray. Season and bake for about 30min until tender. Leave to cool then drain.

Mix the spinach, rice and apricots together, and season. Unroll the pastr y and keep on the paper. Overlap the sheets by 3cm along a long edge, brush with soya milk and stick together. Pile the rice down the centre, leaving a 4cm space top and bottom. Arrange the cauliflower mix on top. Cut off 2 x 4cm wide strips from the 2 longest sides of pastr y and reser ve for decoration.

Make 9 slanting cuts in the pastr y to within 1cm of the filling at 3cm inter vals on either side of the filling. Brush the pastry strips with soya milk, then plait them over the filling.

Cut out holly leaves and make berries from the reser ved pastr y strips and stick on top with a little soya milk. Slide the Wellington, on the paper, on to a baking tray and chill for at least 1hr or until ready to cook.

Preheat oven as above. Brush the pastr y all over with soya milk and bake for about 55min until golden and crisp, covering with foil if the pastr y over-browns.

Just before ser ving, put the cornflour and remaining curr y powder in a saucepan and gradually blend in the stock. Heat through, stirring, until the gravy boils, then simmer for 1min. Transfer the pastry to a warm serving platter and ser ve immediately with roasted vegetables and the curry gravy.