IN SEASON

CAULIFLOWER, ITS LEAVES AND BARLEY

SERVES 4-6

Begin this recipe 1 day ahead.

1 (approx. 1kg) medium cauliflower head, leaves attached
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) barley, soaked overnight, drained
150g unsalted butter, chopped
1/2 cup (125ml) white wine
5 cups (1.25L) ‘leftovers’ stock (recipe below)
1 1/2 cups (120g) grated parmesan, plus extra to serve
1/2 cup (75g) macadamias, roasted, chopped

‘LEFTOVERS’ STOCK

300g parmesan rinds
2 onions, quartered
1 large carrot, cut into large pieces
Handful of vegetable trimmings (tops of green onions, onion root, the head of a carrot, herb stems, etc.)

For the stock, place parmesan rinds, onion, carrot, vegetable trimmings and 10 cups (2.5L) water in a large saucepan or stock pot over high heat. Bring to the boil, reduce heat to medium-low and simmer. Add cauliflower, stalk-side down, into the pan. Cover with a lid and cook for 15-20 minutes until cauliflower is tender but still with a bite. Remove cauliflower and set aside. Remove