Greek
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Greek
Lemon and oregano Paneer Roast
This Greek Roast leans on lemon and oregano to do the heavy lifting. We char the Paneer for...
Greek · Breakfast
Greek Cauliflower Pancakes
Weeknight-friendly Cauliflower Pancakes with the olive and caper 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 olive and caper 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently 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.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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