This Italian Slaw leans on lemon and olive oil to do the heavy lifting. We crisp the Cauliflower for real depth, then bring it together in one pan.
Free to cook
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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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