Roasted Cauliflower on Barley, Mushrooms, & Leeks
Hearty barley, mushrooms, and leeks simmering around a head of cauliflower that’s coated in a cream, mustard and cheese crust.
Roasted Cauliflower on Barley, Mushrooms, & Leeks
Ingredients
2 tablespoons olive oil, plus extra for brushing
knob of butter (about 1 tbsp)
1 large leek, sliced
1 large onion, sliced
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, crushed
250 grams (8oz) mushrooms, thickly sliced
1 cup white wine
1 bag baby spinach
1 cup pearl barley
1 litre vegetable stock (4 cups)
1 small-to-medium head of cauliflower, large outer leaves removed, stem trimmed to sit flat
sea salt and ground pepper
½ cup cream (or sour cream)
2 tablespoons wholegrain mustard
½ cup freshly grated parmesan
Recipe summary: Heat oil and butter in a large pan over medium heat. Add onion, leek, rosemary, and garlic and cook for five minutes. Add mushrooms and cook for 5 minutes. Increase heat to medium high. Add wine. Bring to a boil and reduce by half. Stir in greens, then barley. Add the stock (change pans if you need). If roasting cauliflower whole, brush with olive oil and set in the middle of the pan. Or slice/chop cauliflower into wedges or chunks. Roast at 160C fan/180C/350F for 50-60 minutes. Combine the cream, mustard, and cheese and spoon over cauliflower. Return to oven for another 10 minutes.
