|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
Preheat the oven to 200ºC/400ºF
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.
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.
Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
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.
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.
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.
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.