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Nutrition: per serving

  • kcal603
  • fat18g
  • saturates4g
  • carbs74g
  • sugars9g
  • fibre9g
  • protein25g
  • salt1g

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.

Recipe from Good Food magazine, March 2016

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.2 out of 5.5 ratings

Tvbhalla

I love this recipe and have now used it several times for dinner parties and each time guests have commented positively about it

flauffy

A star rating of 4 out of 5.

Though this dish had me worried halfway through, it turned into a great success! I changed the shallots for onions and wheatberries for peal barley. On checking it after at 50 mins the cauliflower still seemed pretty solid and the top layer of barley had toasted rather than cooked. Nightmare, I…

Tiff15

Very nice - was fed up with pastry overload on the vegetarian front for roast dinner mains. Substituted sherry for wine and added chestnuts to the stew mix (no hazlenuts) used a mix of wheatberries and other stuff (from supermarket) halved the mushrooms. Loved it .

asuzannevan

A star rating of 5 out of 5.

This recipe is great, no idea what the commenter below is talking about. The cauliflower was cooked through after 50 minutes, and the red wine and stock flavoured the barley (substituted for wheat berries because I couldn't find any at my local supermarket) beautifully. Made it for my housemate and…

cordimxo

A star rating of 1 out of 5.

This is the worst recipe of all time. If you would like some RAW cauliflower with beautiful portobello mushrooms water boarded in red wine, this is the dish for you and your most hated ones. Perfect for a break up supper or satan. I wish I could give this minus stars. Grim.

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