WHOLE ROASTED CAULIFLOWER IN WHITE WINE AND GARLIC BUTTER

SERVES 6

1.5kg cauliflower, trimmed with leaves intact

500ml dry white wine

250ml vegetable or chicken stock

100g unsalted butter, chopped

2 tbsp Dijon mustard

1 bunch thyme (about 6 sprigs)

HHHHHH8 cloves garlic, skin on

H 4 strips lemon rind H sea salt and cracked black pepper

HStep 1 Preheat the oven to 220C/gas 7. Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, lemon rind, salt and pepper in a deep-sided roasting pan.

Cover tightly with tinfoil and roast, basting with the pan juices every 30 minutes, for 1 hour 30 minutes or until tender.

Step 2 Uncover, baste with the pan juices and roast for a further 15 minutes or until golden brown to serve.