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Home > Selector Magazine > Food > Matthew Evans’ white wine steamed cauliflower
Food

Matthew Evans’ white wine steamed cauliflower

Preparation time
10 Minutes
Cooking time
25 Minutes
Serves
6-8

INGREDIENTS

1 whole firm head white or purple cauliflower, well washed

250ml white wine

1 tbsp extra virgin olive oil

80g freshly grated cheddar or parmesan

Sprinkle of sweet paprika

METHOD

1. Pre-heat the oven to 220ºC.

2. Trim the leaves from the stem of the cauliflower and use a small knife to put cuts into the stem at several angles to help it cook more evenly.

3. Heat the wine in a large saucepan with a tight fitting lid, place in the cauliflower, flowerets up, then cover and steam for about 8–10 minutes or until nearly tender.

4. Remove and place on a baking tray. Brush with the olive oil, sprinkle on the cheese and dust with some paprika, then roast in a hot oven until the cheese has melted.

5. Serve as the vegetable course in a long meal or as an entrée.

Notes: Break the cauliflower up into florets after steaming, spread over a tray and use more cheese if that makes you happier.

Food
Preparation time
10 Minutes
Cooking time
25 Minutes
Serves
6-8

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