Chou-Fleur Bourguignon – Cauliflower Bourguignon

by Edward Daniel

Chou-Fleur Bourguignon - Cauliflower Bourguignon
Prep time
Cook time
Total time
Chou-fleur Bourguignon is one of those vibrant colourful dishes. The pearl onions really complement the cauliflower. I serve this dish with mash; this soaks up the liquid. I find the burgundy wine with the herbs is welcomed intoxication.
Recipe type: Main
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 8
  • bouquet garni
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 5 cloves of India
  • 1 cauliflower
  • 750ml white burgundy wine
  • 2 tbs extra virgin olive oil
  • 1tsp tomato puree
  • 300g pearl onions
  • 200g chestnut mushrooms
  1. Place the bouquet garni in a muslin clothe.
  2. Marinade the cauliflower in a sealed proof container with the bouquet garni, burgundy wine and olive oil. Leave to marinade overnight.
  3. When ready to almost serve, transfer the cauliflower bourguignon to a large saucepan. Add the tomato puree. Bring to the boil and reduce heat. Cook for about 10 minutes.
  4. Add the pearl onions and chestnut mushrooms and cook for a further 5 minutes until the onions and mushrooms start to soften.
  5. Serve immediately.






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mangalore sweet bun recipe /Konkani buns/banana puri - 7 January 2016 - 13:50

[…] Recipe: Chou-Fleur Bourguignon – Cauliflower Bourguignon #Vegan #Vegetarian #Paleo #Paleovegan […]

Chessie 30 January 2016 - 20:09

I’m dying to try this, but what is a clove of India? Thanks.

edward 6 February 2016 - 17:42

It is just a clove – the longer term is clove of India – that’s all. Apologies for causing any confusion, Chessie.


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