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Brie and cauliflower steaks recipe

Brie and cauliflower steaks recipe

5 ratings

Give veggie-favourite cauliflower steaks a festive makeover with creamy Cornish Brie and sweet cranberry sauce for a mouth-watering vegetarian Christmas dinner. With hazelnuts, chestnuts and cranberries, this meat-free dinner really celebrates the best flavours of the season. See method

  • Serves 6
  • 15 mins to prepare and 35 mins to cook
  • 355 calories / serving
  • Vegetarian


  • 3 medium cauliflowers
  • 20g butter, melted
  • 15g fresh rosemary, leaves finely chopped
  • 6 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 50g white breadcrumbs
  • 30g grated pecorino
  • 60g blanched hazelnuts, roughly chopped
  • 100g cooked chestnuts, quartered
  • 50g dried cranberries, roughly chopped
  • 1 egg, beaten
  • 1 tbsp half-fat crème fraîche
  • 160g pack Cornish Brie, sliced
  • cranberry sauce, to serve
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    7g 37%
  • Sugars

    15g 17%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 30.9g Protein 16.7g Fibre 7g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut 6 x 2.5cm-thick steaks from the cauliflowers, cutting from the centre to keep the root intact (save trimmings and leaves for another recipe). Arrange in a roasting tin and brush with half the butter. Season, sprinkle with 1 tsp rosemary, then roast for 20 mins or until just tender.
  2. Meanwhile, put the remaining butter in a large, lidded frying pan. Add the shallots, cover and cook over a low heat for 6-8 mins until soft. Add the garlic and most of the remaining rosemary and cook, uncovered, for 2 mins. Transfer to a bowl, allow to cool slightly, then add the breadcrumbs, pecorino, nuts, cranberries, egg and crème fraîche. Season and mix to combine.
  3. Reduce the oven to gas 6, 200°C, fan 180°C. Spoon the stuffing onto the cauliflower steaks, shaping into a loose mound. Top with the Brie and remaining rosemary, then bake for 15-20 mins until the cheese is melted. Serve with cranberry sauce.

Tip: Make up to the end of step 2 and chilli for 2-3 hrs.

Use it up: Roast the leftover cauliflower florets and leaves and stir into a risotto or a grain salad.

See more Vegetarian Christmas dinners

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