Greek
Greek
Baked Chicken Breast with olive and caper
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Greek · Main
Sun-drenched Cauliflower Bowl with lemon and oregano
This Greek Bowl leans on lemon and oregano to do the heavy lifting. We char 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes 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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