Whole-Roasted Cauliflower with Butter and Wine

A flavourful and wholesome alternative to the traditional meaty roast.

INGREDIENTS

1 – 2 whole heads of cauliflower, or Romanesco or broccoli

2 red onions, cut into wedges

Half a head of garlic

100g butter

10g fresh thyme

2 Tbsps. (30ml) olive oil

1 cup (250ml) white wine

Sea salt and freshly ground black pepper, to season

1 – 2 cups (250ml – 500ml) vegetable stock or chicken stock, as needed

Heirloom radishes, to serve

METHOD

In a Le Creuset 26cm Signature Round 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.

Preheat the oven to 220°C.

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, 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.