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Olive and caper Turkey Chowder
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Greek Cauliflower Ramen
Weeknight-friendly Cauliflower Ramen with the honey and walnut 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 honey and walnut 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the fennel 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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