Roast Cauliflower with Red Wine and Mushrooms
Roast Cauliflower with Red Wine and Mushrooms



  • 1 large cauliflower, stem cut away
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 3 large shallots, quartered
  • 4 portobello mushrooms, sliced
  • 2 tsp thyme
  • 1 crushed garlic cloves
  • 150ml red wine
  • 100g baby leaf spinach
  • 1 litre hot veg stock
  • 50g chopped hazelnuts
  • ½ tsp pink peppercorns, crushed
  • 50g grated parmesan
  • Preheat the oven to 180C. Heat the oil in a casserole and add the mustard seeds for a minute. Toss in the shallots, and fry for 5 mins, then add the mushrooms, garlic and thyme. Pour in the wine, reduce by half, then add the spinach to wilt. Season well.
  • Make a well in the middle, and nestle in the cauliflower. Pour the stock around - not over - the cauliflower, then add some more salt and pepper. Cover the casserole and roast in the oven for 1 hour. Remove from the oven, sprinkle with hazelnuts, peppercorns and parmesan, then cook for another 5 mins before serving. Delicious!
1 hr 15 mins
4 serving

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