Whole roasted cauliflower with shallots

Ingredients

• 1 large head of cauliflower, outer leaves removed
• 1 tbsp olive oil
• 1 tsp mustard seeds
• 3 large banana shallots, quartered
• 4 Portobello mushrooms, sliced
• 2 tsp thyme leaves
• 1 garlic clove, crushed
• 150ml red wine
• 100g young leaf spinach
• 350g wheatberries
• 1l hot vegetable stock
• 50g hazelnuts (skin on), roughly chopped
• ½ tsp crushed pink peppercorns
• 50g vegetarian parmesan, finely grated

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