Greek
Greek
Roasted Halloumi with olive and caper
Our tested Roasted Halloumi Cake: sun-drenched, generous, and balanced with olive and caper....
Greek · Side
Cauliflower Gratin in honey and walnut
Our tested Grilled Cauliflower Gratin: herby, generous, and balanced with honey and walnut. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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