Healthy Christmas recipe for 4 people, takes only 15 mins; recipe has cauliflower, olive oil, mustard seeds, banana shallot, portobello mushroom, thyme, garlic clove, red wine, young leaf spinach, wheatberry, vegetable stock, hazelnuts, pink peppercorn and parmesan.
Whole roasted cauliflower with red wine, shallots & wheatberries
Course: Healthy Christmas
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Wine: 150ml red wine
- Garlic Clove: 1 garlic clove, crushed
- Parmesan: 50g vegetarian parmesan, finely grated
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 1l hot vegetable stock
- Thyme: 2 tsp thyme leaves
- Young Leaf Spinach: 100g young leaf spinach
- Cauliflower: 1 large head of cauliflower, outer leaves removed
- Mustard Seeds: 1 tsp mustard seeds
- Hazelnuts: 50g hazelnuts (skin on), roughly chopped
- Banana Shallot: 3 large banana shallots, quartered
- Pink Peppercorn: 1/2 tsp crushed pink peppercorns
- Portobello Mushroom: 4 Portobello mushrooms, sliced
- Wheatberry: 350g wheatberries
Directions
- 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.
- 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.
- 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.
- 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.
