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Charred Tofu Grain Bowl
Our tested Charred Tofu Grain Bowl: charcoal-grilled, generous, and balanced with olive and...
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.
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