This cauliflower Wellington is one of those dishes that always gets a wow when it hits the table.
It’s a whole head of cauliflower, roasted until tender, then wrapped in flaky puff pastry with a savory mushroom filling and baked until golden.
It looks fancy, but it’s really just about building layers of flavor and texture. And when you slice into it? So satisfying.
Why I Love This Recipe
This recipe is special to me because it takes a humble veggie and turns it into a showstopper. The first time I made it was for a dinner party. I was nervous it wouldn’t slice well—but it totally held together and everyone asked for the recipe.
- Looks impressive, but is actually simple
- Totally plant-based and full of umami flavor
- Puff pastry makes it feel rich and buttery
- It slices beautifully for serving
- Great for holidays, dinner parties, or anytime you want something a little extra
Servings and Time
Makes: 4 servings
Total Time: About 1 hour 20 minutes
What You’ll Need
- 1 medium head of cauliflower, leaves trimmed
- 1 sheet of vegan puff pastry, thawed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp nutritional yeast (optional)
- 1 tbsp breadcrumbs
- 2 tbsp non-dairy milk, for brushing
Macros (Per Serving, Approximate)
- Calories: 375
- Carbs: 36g
- Protein: 6g
- Fat: 24g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Roasting the cauliflower first softens it and gets rid of extra moisture, which helps the puff pastry stay crisp instead of soggy. The mushroom mixture adds umami and keeps things from being bland. Wrapping it all in puff pastry gives that satisfying crunch in every bite. It’s texture, flavor, and structure all working together.
Common Mistakes
- Skipping the roast step: The cauliflower needs to be tender before wrapping or it’ll be crunchy and undercooked.
- Too much moisture in filling: Sauté until the mushroom mix is dry—excess moisture will make the pastry soggy.
- Overstuffing: Keep the mushroom layer thin to help the pastry seal properly.
- Sealing loosely: Make sure the pastry is tight around the cauliflower to hold its shape during baking.
What to Serve With
- Roasted carrots or green beans
- A bright salad with lemon vinaigrette
- Garlic mashed potatoes or herby couscous
- A glass of red wine or sparkling water with citrus
FAQ
Can I make it ahead?
Yes! Roast the cauliflower and prep the mushroom filling ahead. Wrap and bake just before serving.
Is it gluten-free?
Not with regular puff pastry. You’ll need to use a gluten-free version if available.
Can I reheat it?
Yep. Pop slices in the oven or air fryer to re-crisp the pastry.
Cauliflower Wellington – Step-by-Step
Step 1: Roast the Cauliflower
Preheat oven to 400°F (200°C). Rub 1 medium cauliflower with 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Roast for 35 minutes until fork-tender and slightly golden.
Step 2: Make the Mushroom Filling
While cauliflower roasts, sauté 1/2 diced onion and 2 minced garlic cloves in a pan over medium heat. Add 1 cup finely chopped mushrooms, 1 tsp fresh thyme, 1 tbsp soy sauce, 1 tbsp Dijon mustard, 1 tbsp nutritional yeast, and 1 tbsp breadcrumbs. Cook until mixture is dry and caramelized, about 10 minutes. Let cool.
Step 3: Prep the Puff Pastry
Lay out 1 sheet of vegan puff pastry on a lightly floured surface. Spread the cooled mushroom mixture in the center in a circle about the size of the cauliflower. Leave space around the edges.
Step 4: Wrap the Cauliflower
Place roasted cauliflower upside-down (flatter side up) onto the mushroom layer. Carefully fold the pastry up around it, sealing tightly at the top. Flip over so the sealed side is down. Brush with 2 tbsp non-dairy milk.
Step 5: Bake
Transfer to a lined baking sheet and bake at 400°F (200°C) for 25–30 minutes, or until pastry is deep golden brown and puffed.
Leftovers and Storage
Store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. Avoid microwaving—it’ll make the pastry soggy.
Final Thoughts
This cauliflower Wellington is proof that plants can be fancy. It’s hearty, flavorful, and makes a beautiful centerpiece for any dinner. I hope you give it a go—when you do, come back and tell me how it turned out or drop any questions in the comments!