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Whole roasted cauliflower with red wine, shallots & wheatberries

Whole roasted cauliflower with red wine, shallots & wheatberries

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

For vegetarians, cauliflower is veg patch royalty. This dish captures all that is right about the marriage of grains and vegetables 

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal603
fat18g
saturates4g
carbs74g
sugars9g
fibre9g
protein25g
salt1g
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Ingredients

  • 1 large head of cauliflower , outer leaves removed
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 3 large banana shallots , quartered
  • 4 Portobello mushrooms , sliced
  • 2 tsp thyme leaves
  • 1 garlic clove , crushed
  • 150ml red wine
  • 100g young leaf spinach
  • 350g wheatberries
  • 1l hot vegetable stock
  • 50g hazelnuts (skin on), roughly chopped
  • ½ tsp crushed pink peppercorns
  • 50g vegetarian parmesan , finely grated

Method

  • 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.

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 3.2 out of 5.5 ratings
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