Whole-Roasted White Wine And Butter Cauliflower - cooking recipe

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

Preparation

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