Whole-Roasted White Wine and Butter Cauliflower

Donna Hay stuns again with a dish you can have as a meat free main or as accompaniment for a speciasl occasion.

• Ready In: 1 hr 55 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 kg cauliflower, leaves on
• 500  ml white wine
• 250  ml  vegetable stock
• 100  g unsalted butter
• 2  tablespoons Dijon mustard
•  thyme, 1 small bunch
• 8  garlic cloves, skin on
•  sea salt
•  black pepper

Directions

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