Greek
Greek
Lentil Roast in lemon and oregano
A charcoal-grilled take on Lentil Roast, built on lemon and oregano and finished the way we...
Greek · Main
Grilled Cauliflower Hotpot
Weeknight-friendly Cauliflower Hotpot with the feta and dill we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill 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 kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the broccoli 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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