Roasted Whole Cauliflower on Barley and Leeks » Dish Magazine

Name: Roasted Whole Cauliflower on Barley and Leeks » Dish Magazine
Ingredients: 2 tablespoons olive oil, plus extra for brushing; knob of butter; 1 large leek, sliced; 1 large onion, sliced; 1 tablespoon finely chopped fresh rosemary; 3 cloves garlic, crushed; 250 grams mushrooms, thickly sliced; 1 cup white wine; 1 bag baby spinach; 1 cup pearl barley; 1 litre vegetable stock; 1 small-to-medium head of cauliflower, large outer leaves removed, stem trimmed to sit flat; sea salt and ground pepper To finish; ½ cup cream; 2 tablespoons wholegrain mustard; ½ cup freshly grated parmesan

dish.co.nz

Cauliflower now takes its rightful place as star of the show. Roasted on a bed of leeks, mushrooms and barley with a final rich topping, it’s a meal even hardened carnivores will enjoy.

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Ingredients

2 tablespoons olive oil, plus extra for brushing
knob of butter
1 large leek, sliced
1 large onion, sliced
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, crushed
250 grams mushrooms, thickly sliced
1 cup white wine
1 bag baby spinach
1 cup pearl barley
1 litre vegetable stock
1 small-to-medium head of cauliflower, large outer leaves removed, stem trimmed to sit flat
sea salt and ground pepper To finish
½ cup cream
2 tablespoons wholegrain mustard
½ cup freshly grated parmesan