Greek-inspired cauliflower stew
Olives, zingy lemon, fresh tomatoes, new potatoes & peas
Greek-inspired cauliflower stew
Serves 4
Cooks In1 hour 25 minutes
DifficultyNot too tricky
Nutrition per serving
Veg
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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
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Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
Tips
VEG BOOST
When adding the peas or broad beans, this is your opportunity to add extra quick-cooking greens like chard, spinach, asparagus, tenderstem broccoli – this will lift the dish and really reflect the seasons.
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