Whole baked cauliflower with pearl barley, wild mushrooms and cheese recipe
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
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