Greek
Greek
Roasted Halloumi with olive and caper
Our tested Roasted Halloumi Cake: sun-drenched, generous, and balanced with olive and caper....
Greek · Salad
Glazed Cauliflower with lemon and oregano
A rustic take on Cauliflower Tabbouleh, built on lemon and oregano and finished the way we like it. Ready in about 30 min and easily enough for 4 people.
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 courgette 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.
More from Greek
You might also cook
Greek 
Greek
Greek
Olive and caper Paneer Traybake
Weeknight-friendly Paneer Traybake with the olive and caper we come back to again and again....
Greek
Members
Greek
Rustic Chicken Breast Salad with honey and walnut
Our tested Braised Chicken Breast Salad: rustic, generous, and balanced with honey and walnut....
Greek
Members
Greek
Roasted Tofu Side
Weeknight-friendly Tofu Side with the feta and dill we come back to again and again. Big...