Cauliflower Bourguignon

by Edward Daniel
Caption of Cauliflower Bourguignon. Image by Edward Daniel

Cauliflower Bourguignon is one of those vibrant colourful dishes. The Pearl onions and mushrooms. 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.  Here I wrap the bouquet in leek leaves which give an authentic feel to this dish.

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Caption of Cauliflower Bourguignon. Image by Edward Daniel
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cauliflower
  • 750ml white burgundy wine
  • Leek leaves
  • 4 to 5 bay leaves
  • few sprigs of thyme
  • few sprigs of rosemary
  • few sprigs of sage
  • 2 tbs extra virgin olive oil
  • 200g chestnut mushrooms
  • 1tsp tomato puree
  • 300g pearl onions


  1. Take the top end of leaves from a leek – the older part and wrap around the herbs and bundle with a piece of string to form the bouquet garni.
  2. Marinade the cauliflower in a sealed proof container with the bouquet garni, burgundy wine. Leave to marinade overnight.
  3. Sauté the mushrooms in oil for three to four minutes and set to one side.
  4. 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.
  5. Add the pearl onions and chestnut mushrooms and cook for a further 5 minutes until the onions and mushrooms start to soften.
  6. 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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