Whole baked cauliflower with pearl barley, wild mushrooms and cheese recipe | delicious. magazine

Name: Whole baked cauliflower with pearl barley, wild mushrooms and cheese recipe | delicious. magazine
Ingredients: 1 large cauliflower (about 800g), leaves removed and reserved (chopped if large); Olive oil for frying; 1 onion, finely sliced; 2 leeks, finely sliced; 2 garlic cloves, crushed; 4 fresh thyme sprigs; 180g pearl barley; 300ml dry white wine; 1.2 litres vegetable stock; 250ml single cream; Juice 1 lemon; 200g wild mushrooms, such as girolle and oyster; 100g lincolnshire poacher or mature cheddar; Truffle oil to drizzle (optional); You’ll also need…; Shallow flameproof casserole

www.deliciousmagazine.co.uk

An impressive cauliflower cheese-inspired recipe made heartier with pearl barley and wild mushrooms. This is great as a vegetarian main served with greens.

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Ingredients

1 large cauliflower (about 800g), leaves removed and reserved (chopped if large)
Olive oil for frying
1 onion, finely sliced
2 leeks, finely sliced
2 garlic cloves, crushed
4 fresh thyme sprigs
180g pearl barley
300ml dry white wine
1.2 litres vegetable stock
250ml single cream
Juice 1 lemon
200g wild mushrooms, such as girolle and oyster
100g lincolnshire poacher or mature cheddar
Truffle oil to drizzle (optional)
You’ll also need…
Shallow flameproof casserole