Crispy Cauliflower with lemon and olive oil

Prep everything first: chop the aromatics, measure the lemon and olive oil 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the extra-virgin olive oil and the rest of the lemon and olive oil flavours, letting them cook out for a minute until fragrant.

Add the fennel 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.