Gorgeous rustic photos of whole roaste cauliflowers have been coming up on my feed for a while now and I was always hesitant to cook one as they have always seemed a bit big for two of us to share.
I came across a petite sized cauli the other day at the market which was perfect.
This recipe is more like a braise which is browned off in a hot oven for the final 20 minutes.
Mix together a cup of white wine, chicken or vegetable stock with a heaped tsp of Dijon mustard, fresh thyme, salt & pepper and about 4 whole cloves of garlic with the skin on.
Take a deep dish place the cauli with the base leaves in the cooking liquid and cover tightly with foil. Braise for about 1.5 to 2 hrs basting every now and then. Cooking time really depends on the size. Once nice and tender remove the foil and roast for about 20 minutes until golden.
Lovely served with the braising liquid as a vegetable only meal or as a side. For dinner the next night we had a wedge of cauli as a side dish with our bbq steak.
I have frozen the left over braising liquid which will make a great base for a sauce or chicken casserole in the future.
Don’t delay give it a try!