Name: Greek-inspired cauliflower stew
Total time: 1 h 25 min
Yield: 1
Cuisine: greek
Ingredients: 1 lemon; olive oil; 1 bulb of garlic; 2 red onions; 10 black olives (stone in); 300 g new potatoes; ½ a bunch of fresh oregano (15g); 10 large ripe plum tomatoes; 1 head of cauliflower ideally with leaves (800g); 200 g fresh or frozen peas or broad beans

Greek-inspired cauliflower stew

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Total Time:
1 hour 25 minutes

Serve with bread to soak up delicious juices - divine!

Ingredients:

olive oil
1 bulb of garlic
2 red onions
10 black olives (stone in)
300 g new potatoes
½ a bunch of fresh oregano (15g)
10 large ripe plum tomatoes
1 head of cauliflower ideally with leaves (800g)
200 g fresh or frozen peas or broad beans

Instructions:

Preheat the oven to 200ºC/400ºF/gas 6. Use a speed-peeler to zest the lemon into a large casserole pan over medium heat. Add 2 tablespoons of oil and the garlic bulb. Quarter the onions, pit the olives, and slice the potatoes 1cm thick. Add them to the pan along with the oregano leaves. Cook for 5 minutes until slightly softened and colored. Quarter the tomatoes, season with salt and black pepper, then pour in 500ml of water. Bring to a boil and scrape up any bits stuck to the bottom. Trim the cauliflower, make a cross in the stalk, and place it in the pan. Drizzle with 1 tablespoon of oil, cover, and bake for 1 hour until golden, basting occasionally. Remove the cauliflower to a platter and squeeze out the garlic. Return the pan to the stove, add peas or broad beans, and simmer for 5 minutes. Stir in the garlic and adjust seasoning if needed. Pour over the cauliflower, squeeze lemon juice, and serve.

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