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Greek
Herby Cod Skillet with honey and walnut
A herby take on Cod Skillet, built on honey and walnut and finished the way we like it. Ready...
Greek · Main
Glazed Cauliflower Hotpot
This Greek Hotpot leans on lemon and oregano to do the heavy lifting. We glaze the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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 glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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