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