Our tested Steamed Cauliflower Roast: charcoal-grilled, generous, and balanced with honey and walnut. Serves 4 people with plenty to go around.
Free to cook
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 steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano 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.
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.
Greek
Members
A sun-drenched take on Prawn Skillet, built on feta and dill and finished the way we like it....
Greek Weeknight-friendly Chicken Thigh Flatbread with the lemon and oregano we come back to again and...
Greek
Members
This Greek Flatbread leans on olive and caper to do the heavy lifting. We smoke the Lentil for...
Greek Weeknight-friendly Chickpea Pilaf with the garlic and yoghurt we come back to again and again....