Remove the leaves from the cauliflower. Turn the cauliflower on it's head and carefully remove the stem but make sure all florets still stick together.
Take a large pot of water with salt and bring to the boil (it needs to fit the complete cauliflower) and place the cauliflower in it. Cook for about 7 minutes. Remove the cauliflower from the pot with two slotted spoons and set aside to steam dry.
In a large frying pan bake the onion with the garlic and the fresh herbs. Add the mushrooms and bake until done. If there is a lot of moisture coming out the mushrooms let them drain after cooking
Place the chestnut puree, the onion chestnut mix and the walnuts in a food processor and turn until smooth. Add salt and pepper and nutmeg to taste.
Place in a piping bag and start with filling the cauliflower. First place the cauliflower on it's head again and fill each nook and cranny. In between the florets, where the stem used to be and anywhere you can fit in some filling. Turn around again and place on a baking tray. If you still see holes, fill it with puree as well.
Preheat the oven to 200˚C. Rub the top of the cauliflower with olive oi.. Place in the oven for about 45 minutes or until golden.
Before serving add it to a nice bowl and sprinkle with the chopped hazelnuts and the parsley
This recipe is from In Simone's Kitchen