Whole-Roasted Cauliflower with Butter and Wine

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
2-4 2-4
Whole-Roasted Cauliflower with Butter and Wine
A deliciously flavourful vegetarian roast option! Serve with pan-roasted radishes and a sprinkle of beetroot salt as the perfect side to roast pork belly, beef sirloin roast or turkey.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1-2 whole heads of cauliflower, or Romanesco or Broccoli
  • 2 red onions, cut into wedges
  • Half head of garlic
  • 100g butter
  • 10g fresh thyme
  • 2 Tbsp (30ml) olive oil
  • 1 cup white wine
  • Sea salt and freshly ground black pepper, to season
  • 1-2 cups vegetable stock or chicken stock, as needed
TO SERVE
  • Heirloom radishes

  • Method

  • 1
    In a Le Creuset 26cm Signature Skillet, gently fry off the onions and garlic with thyme in butter and olive oil for about 5 minutes until golden and silky. Season and then increase the heat slightly. Add white wine and bring to a simmer to burn off somewhat before adding the stock and allowing to simmer for a further 10 minutes.
  • 2
    Preheat the oven to 220°C.
  • 3
    Add the vegetable heads, halved if you need to fit more into the skillet, and baste with the buttery white wine sauce. Roast for an hour or until tender, basting every 15 minutes until caramelised. If the sauce reduces too much, simply add some more butter and warm stock. Serve with pan-roasted radishes and a sprinkle of beetroot salt as the perfect side to roast pork belly, beef sirloin roast or turkey.