Our tested Slow-Cooked Cauliflower Scramble: sun-baked, generous, and balanced with tomato and olive oil. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the tomato 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the piquillo peppers and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
A rustic take on Aubergine Pancakes, built on piquillo pepper and finished the way we like it....
Spanish
Members
Weeknight-friendly Aubergine Ramen with the sherry and almond we come back to again and again....
Spanish Our tested Smoked Chickpea Pancakes: sun-baked, generous, and balanced with tomato and olive...
Spanish This Spanish Curry leans on tomato and olive oil to do the heavy lifting. We smoke the Cod for...