whole-roasted white wine and butter cauliflower

  • 1.5kg cauliflower, leaves on
  • 2 cups (500ml) white wine
  • 1 cup (250ml) vegetable stock
  • 100g unsalted butter, chopped
  • 2 tablespoons Dijon mustard
  • 1 small bunch thyme
  • 8 cloves garlic, skin on
  • 4 strips lemon peel
  • sea salt and cracked black pepper

 

 

 

 

  1. Preheat oven to 220°C (425°F). Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, lemon, salt and pepper in a deep-sided roasting tray. Cover tightly with aluminium foil and cook, basting with the cooking liquid every 30 minutes, for 1 hour 30 minutes or until tender. Remove the foil, baste and cook for a further 15 minutes or until golden brown. Serve. Serves 6. 
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