Whole Cauliflower Wellington
Ingredients
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Kosher salt and freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 large cauliflower (about 3 pounds)
- 1 pound cremini mushrooms, stems trimmed
- Two sheets frozen puff pastry (from a 17.3-ounce package), thawed
- 2 tablespoons Dijon mustard
- 1 large egg, beaten
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