How To Make Whole Roasted Cauliflower with Red Wine, Shallots & Wheatberries
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 large cauliflower
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 2 cloves of garlic, minced
- 1 cup red wine
- 1 cup vegetable broth
- 1 cup cooked wheatberries
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Remove the leaves from the cauliflower and trim the stem. Place the cauliflower head in a baking dish and drizzle with olive oil. Season with salt and pepper.
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Roast the cauliflower in the preheated oven for 1 hour and 30 minutes, or until it is tender and golden brown.
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In a separate skillet, heat olive oil over medium heat. Add shallots and garlic and cook until they are caramelized and fragrant.
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Pour red wine into the skillet and let it simmer for 5 minutes, until it has reduced slightly.
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Add vegetable broth and wheatberries to the skillet and simmer for another 10 minutes, allowing the flavors to meld together.
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Season the sauce with salt and pepper to taste.
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Once the cauliflower is done, remove it from the oven and place it on a serving platter. Pour the red wine sauce over the cauliflower.
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Garnish with fresh herbs, if desired, and serve hot.
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 1.5g
- Cholesterol : 0mg
- Sodium : 820mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 3g
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