Main coursePaleoRecipesVeganWorld Cuisines

Cauliflower Bourguignon

by Edward Daniel
written 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.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

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 )

Ingredients

  • 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

Instructions

  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.

 

3 comments
0
FacebookTwitterPinterestEmail

You may also like

Cauliflower Adobo

Salsify with Cucumber Mignonette

Seared Lion’s Mane Steak

Koupes

Salsify with Pomegranate Mignonette

Celeriac Wild Mushroom Pithivier

Chocolate Espresso Cake

Aloo Tikki

Pastel de Nata

Gulab Jamun

3 comments

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

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

Reply
Chessie 30 January 2016 - 20:09

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

Reply
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.

Reply

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.