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Digital Subscriptions > Delicious Magazine > March 2018 > THE SHOWSTOPPING MEAT-FREE MAIN

THE SHOWSTOPPING MEAT-FREE MAIN

This recipe has been developed with a traditional, luxurious beef wellington in mind. It makes a stunning centrepiece – and we promise there’s no skimping on flavour. The cauliflower is covered in a layer of flavourful, creamy mushroom pâté and gets a grating of cheddar before being wrapped up in a pastry coat that bakes to a golden cheese-topped crust… Need we say more?

VEGETARIAN ROAST OF THE MONTH

Cauliflower wellington

SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 35-40 MIN, PLUS COOLING AND CHILLING

MAKE AHEAD

Roast the cauliflower up to 24 hours ahead, cool, then wrap in cling film and chill. Make the mushroom pâté up to 24 hours ahead, cover and chill.

FOOD TEAM’S TIP

If you eat meat, wrap a layer of parma ham over the pâté at the end of step 4.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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