Shopping Cart

Your cart is empty

Continue Shopping

Cauliflower and potato stew

Ready in: 1 hour  4 portions


  • 800 grams of cauliflower
  • 300 grams of potatoes
  • 4 large tomatoes
  • 1 red onion
  • 4 cloves of garlic
  • 5-6 black olives
  • 1 lemon
  • 4 tablespoons of olive oil
  • oregano



Step 1
Preheat the oven to 200ºC/400ºF
Step 2
Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 1 tablespoon of oil and the garlic.
Step 3
Peel and quarter the onions and separate into petals, pit the olives, and slice the potatoes 1 cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
Step 4
Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
Step 5
Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
Step 6
Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
Step 7
Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelized, basting occasionally and removing the lid halfway through.
Step 8
Remove the cauliflower to a serving platter and pick out the garlic, then place the pan back over a medium heat on the hob and simmer for 5 minutes.
Step 9
Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.

Comments (0)

Leave a comment