WHOLE-ROASTED WHITE WINE AND BUTTER CAULIFLOWER

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Whole-Roasted White Wine and Butter Cauliflower image

Donna Hay stuns again with a dish you can have as a meat free main or as accompaniment for a speciasl occasion.

Provided by The Normans

Categories     Vegetable

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 kg cauliflower, leaves on
500 ml white wine
250 ml vegetable stock
100 g unsalted butter
2 tablespoons Dijon mustard
thyme, 1 small bunch
8 garlic cloves, skin on
sea salt
black pepper

Steps:

  • Preheat oven to 220C (425F).
  • Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, salt and pepper in a deep sided roasting tray.
  • Cover tightly with foil and cook, basting with the cooking liquid every 30 minutes for an hour 30 minutes or until tender.
  • Remove the foil, baste and cook for another 15 minutes or until golden brown. Serve.

Nutrition Facts : Calories 387.4, Fat 21.7, SaturatedFat 13.1, Cholesterol 53.8, Sodium 207.5, Carbohydrate 24.2, Fiber 7.9, Sugar 8.5, Protein 8.2

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