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Whole roasted cauliflower with red wine, shallots & wheatberries

Ingredients

  1. Step 1 1 large head of cauliflower , outer leaves removed
  2. Step 2 1 tbsp olive oil
  3. Step 3 1 tsp mustard seeds
  4. Step 4 3 large banana shallots , quartered
  5. Step 5 4 Portobello mushrooms , sliced
  6. Step 6 2 tsp thyme leaves
  7. Step 7 1 garlic clove , crushed
  8. Step 8 150ml red wine
  9. Step 9 100g young leaf spinach
  10. Step 10 350g wheatberries
  11. Step 11 1l hot vegetable stock
  12. Step 12 50g hazelnuts (skin on), roughly chopped
  13. Step 13 ½ tsp crushed pink peppercorns
  14. Step 14 50g vegetarian parmesan , finely grated
Whole roasted cauliflower with red wine, shallots & wheatberries
Calories: 603 Carbohydrate: 74 g Protein: 25 g Fat: 18 g
Cook time: 85 minutes Prep time: 10 minutes Total time: 95 minutes Servings: 4

TAGS

Main course Supper Vegetable British 2 of 5-a-day Calcium Cauliflower Cauliflower bake comfort food Easy vegetarian main Fibre Folate Georgina Fuggle Healthy Main Roasted cauliflower Shallot Spring Vegetarian Vit C Wheat berry

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Sit the cauliflower head upside down on a chopping board and cut the tough stem away. Leave some of the base so that the cauliflower remains intact.
  2. Step 2 Heat the oil in a large flameproof casserole dish on a low-medium heat. Add the mustard seeds and, once they begin to 'pop', add the shallots. Fry gently for 4-5 mins until starting to caramelise, then add the mushrooms, thyme and garlic, and cook for a further 4-5 mins, stirring every so often. Pour in the wine and reduce by half. Stir in the spinach and allow the leaves to wilt.
  3. Step 3 Next, add the wheatberries, season well and combine. Make a well in the centre and put the cauliflower in the middle. Pour the stock around - not over - the caulifower, then season.
  4. Step 4 Cover and transfer to the oven. Cook for 50 mins-1 hr until the cauliflower and wheatberries are tender. Remove from the oven and sprinkle the hazelnuts, peppercorns and Parmesan over the cauliflower. Return to the oven for a further 5 mins, then serve.