whole-roasted white wine and butter cauliflower

  • 1.5kg cauliflower, trimmed with leaves intact
  • 2 cups (500ml) dry white wine
  • 1 cup (250ml) vegetable or chicken stock
  • 100g unsalted butter, chopped
  • 2 tablespoons Dijon mustard
  • 1 bunch thyme (about 6 sprigs)
  • 8 cloves garlic, skin on
  • 4 strips lemon rind
  • sea salt and cracked black pepper
  1. Preheat oven to 220°C (425°F). Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, lemon rind, salt and pepper in a deep-sided roasting pan. Cover tightly with aluminium foil and roast, basting with the pan juices every 30 minutes, for 1 hour 30 minutes or until tender.
  2. Uncover, baste with the pan juices and roast for a further 15 minutes or until golden brown to serve. Serves 6

Photography: Con Poulos

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