- 2 large cauliflower
- 800 g oyster mushrooms
- 4 shallots
- 4 hard Conference pears
- 4 stems of flat leaf parsley
- 1 bottle of red wine
- 8 slices of organic rye bread
- 150 g honey
- 14 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 cinamon stick
- 2 star anis
- 4 black peppercorns
- pepper
- salt
- 2 tsp ground cumin
- Preheat the oven to 180°C. Place each cauliflower on 1 sheet of baking paper and make a few incisions in them with a long knife. Mix half of the olive oil with the smoked paprika, cumin, coriander and salt. Coat the cauliflowers with it and rub the mixture well into the incisions. Wrap the cauliflowers in the baking paper and bake for 1½ hours in an oven tray. Unwrap them and let them bake for another ± 30 min. Check with a skewer to see if they are done: they should be soft without falling apart.
- Peel the pears (leave them whole) and put them in a single layer in a saucepan just large enough. Cover them with the red wine, add the sugar (if using), cinnamon, star anise and pepper balls. Bring to a boil and simmer for ± 20 min. Prick the pears to check if they are done: they should be soft, without boiling to a pulp. Drain them, filter the wine and keep aside.
- Fry the chopped shallots for 5 min over low heat, in a frying pan with 2 tbsp olive oil, pepper and salt. Drizzle them with the filtered wine and reduce by half. Add half of the rye bread slices and let them melt for 2 min. Remove the pan from the heat, mix finely and season further.
- Slice the largest oyster mushrooms and leave the small ones whole. Fry them with half the oil and remove from the pan. Fry the other half of the diced ryebread in the same pan, until just golden brown.
- Cut the pears vertically into 2, place them in a sunburst shape in a round bowl, cover and warm in the oven or microwave.
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Cut the cauliflowers into thick slices or large wedges. Dress them on warm plates, with the pears, oyster mushrooms and sauce. Add some ryebread croutons, finish with parsley leaves and serve with some greens – spinach, rainbow chard or shredded Brussel sprouts.
Note: If you are making this your main meal, then you would need to include an additional source of protein. For example, a hummus to which you could add roasted red peppers and a little smoked paprika would go well with this dish.
Tip: If necessary, replace the cauliflowers with 2 large whole celeriac: do not wrap them in baking paper and count 3 h of baking time at 180°C. While baking, brush them with herb oil every 30 min.
Recipe credit: Line Couvreur for Delhaize Geroosterde bloemkool, peren in wijn, gebakken oesterzwammen en peperkoeksaus