Make cauliflower the star of your holiday table with this low carb cauliflower wellington recipe. Seasoned cauliflower is covered in a mushroom walnut mixture then wrapped in a low carb and gluten-free pastry and baked.
When sliced in half, this makes a pretty looking dish as you see the cauliflower surrounded by the mushroom layer. Slice it in quarters or even slices to serve for a delicious keto vegetarian Christmas wellington.
We also have another vegetarian wellington recipe which uses a different low carb pastry recipe with coconut flour. You could swap the pastry recipe for either wellington recipe.
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Carbs in Cauliflower
Cauliflower is a great low carb vegetable and is used in many, many low carb dishes. With just 3g net carbs a 100 gram serving it is also a high fibre vegetable.
Ingredients
The recipe may have a few steps to make it but the ingredients are simple.
- Cauliflower - this recipe uses a 1lb sized cauliflower. If you are using a large cauliflower you may need to increase the ingredients for the mushroom covering and low carb pastry.
- Mushrooms - any variety of mushrooms will work and you can also mix varieties together.
- Walnuts - these could be replaced with pecans or almonds.
Preparing the Roasted Cauliflower Wellington
Roasting the cauliflower is essential as it helps draw any moisture out of the cauliflower and stops it becoming a soggy mush when baked in pastry.
The cauliflower needs to be chilled once roasted making this a great make ahead dish.
Rub the cauliflower head in the herb and oil mixture and roast.
Cook the mushrooms, onion and garlic in a frying pan.
Place the nuts, cooked mushrooms and herbs in a food processor to blitz into a paste.
Once the cauliflower is chilled, cover it in the walnut mushroom paste.
Making a Keto Cauliflower Wellington
This cauliflower wellington dish can be made ahead until you are ready to cover with fathead dough pastry and bake.
Melt the mozzarella, add the almond flour and baking powder. Form into a dough.
Roll out the pastry in between 2 layers of parchment paper.
Place the pastry over the mushroom covered cauliflower and cover it whole.
Seal any edges and decorate. Brush with a beaten egg and bake.
Wellington Variations
The herbs in the mushroom coating can be varied and fresh or dry can be used. Try rosemary or basil for extra flavor.
For the mushrooms we used chestnut mushrooms but try a variety for a stronger flavor. Porcini mushrooms would add a stronger taste or try portobello mushrooms.
Storage
Any leftovers can be stored in the fridge. Cover the cauliflower wellington dish with foil and it should last up to 3 days. Reheat in the oven until the dish is warm throughout.
Recipe Tips
The Mozzarella cheese can be melted on the stove in a bain marie if you don't want to use a microwave.
What to Serve with Cauliflower Wellington
With a cauliflower wellington being the centre of the table, you will want to serve equally delicious side dishes for a complete meal. For a sauce, try our mushroom gravy. Side suggestions are:
More Low Carb Vegetarian Recipes
If you are looking for a low carb vegetarian main dish, try one of our recipes:
Keto Cauliflower Wellington
Ingredients
- 1 lb cauliflower
- 3 tablespoons olive oil
- 1 tablespoon thyme
- ½ teaspoon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Mushroom Coating
- 9 oz mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 shallots peeled and chopped
- 2.5 oz walnuts
- 1 tablespoon thyme chopped
- 1 tablespoon parsley chopped
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
Fathead Dough Pastry
- 6 oz Mozzarella cheese grated
- 3 oz almond flour
- 1 teaspoon baking powder
Egg Wash
- 1 small egg beaten
Instructions
- Preheat the oven to 200C/400F degrees
- Add the olive oil, mustard, thyme, salt and pepper to a small mixing bowl and mix well.
- Trim the cauliflower by removing the outer leaves and the stem.
- Spread the herb mixture over the cauliflower, then place on a baking tray.
- Cover with foil and roast for 50 minutes until tender.
- Remove from the oven, allow to cool, then chill for an hour in the fridge.
Make the Mushroom Coating
- Heat the olive oil in a large pan or skillet. Cook the chopped shallots for 2 minutes, then add the minced garlic and cook for another 2 minutes.
- Clean and slice the mushrooms. Add to the pan and cook for 10 minutes until cooked through.
- Place the walnuts, thyme, parsley, lemon zest, salt and pepper in a food processor and blitz until finely chopped.
- Add the cooked mushroom mixture and process until you have a paste.
Make the Pastry
- Melt the mozzarella cheese in a microwave for 2 minutes. Stir until smooth.
- Add the almond flour and baking powder and mix until you have a dough.
- Roll out the dough in between two layers of parchment paper. Roll it to cover the cauliflower head completely. Set aside a small amount for decorations (optional)
Assemble
- Preheat the oven to 200C/400F degrees.
- Spread the mushroom walnut mixture over the cauliflower evenly.
- Cover the cauliflower with the fathead dough and turn it over to seal the pastry at the bottom of the cauliflower. The cauliflower should be completely covered in the pastry. Seal any edges.
- Decorate with any pastry you have set aside. Brush with the egg wash and place the cauliflower on a baking tray.
- Roast for 20-30 minutes until the pastry is golden brown and firm.
- Serve and enjoy!
Notes
YOUR OWN NOTES
