Ravinder Bhogal’s recipe for whole roast cauliflower wellington with cheese sauce

A caramelised cauliflower encased in pastry and served with a silky, cheesy sauce

A wellington makes a great centrepiece for a celebration. This one, in which the more traditional beef is swapped for a whole cauliflower, is the stuff of golden, buttery, flaky pastry fantasies. Roasting the cauliflower first, until it’s browned and a little caramelised, only adds to its delicious flavour. Serve with ladlefuls of the silky cheese sauce, and the carnivores are bound to have food envy.