Roasted Cauliflower

60 mins
Serves 4
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Directions

  1. 1In a cold pan, add olive oil, lemon peel, and a whole bulb of garlic.
  2. 2In a cold pan, add olive oil, lemon peel, and a whole bulb of garlic.
  3. 3In a cold pan, add olive oil, lemon peel, and a whole bulb of garlic.
  4. 4Add destoned olives and oregano to the pan.
  5. 5Add destoned olives and oregano to the pan.
  6. 6Add destoned olives and oregano to the pan.
  7. 7Cut two red onions into quarters and add them to the pot.
  8. 8Cut two red onions into quarters and add them to the pot.
  9. 9Cut two red onions into quarters and add them to the pot.
  10. 10Slice 300g of new potatoes and add them to the pot.
  11. 11Slice 300g of new potatoes and add them to the pot.
  12. 12Slice 300g of new potatoes and add them to the pot.
  13. 13Quarter 10 large tomatoes, season with salt and pepper, and add them to the pot.
  14. 14Quarter 10 large tomatoes, season with salt and pepper, and add them to the pot.
  15. 15Quarter 10 large tomatoes, season with salt and pepper, and add them to the pot.
  16. 16Add 500ml of water and bring to a boil.
  17. 17Add 500ml of water and bring to a boil.
  18. 18Add 500ml of water and bring to a boil.
  19. 19Carefully cut a cross into the base of a cauliflower.
  20. 20Carefully cut a cross into the base of a cauliflower.
  21. 21Carefully cut a cross into the base of a cauliflower.
  22. 22Place the cauliflower into the pot, drizzle with olive oil, and cover the pot with a lid.
  23. 23Place the cauliflower into the pot, drizzle with olive oil, and cover the pot with a lid.
  24. 24Place the cauliflower into the pot, drizzle with olive oil, and cover the pot with a lid.
  25. 25Cook in the oven at 200°C (400°F) for 30 minutes, then remove the lid, and cook for another 30 minutes.
  26. 26Cook in the oven at 200°C (400°F) for 30 minutes, then remove the lid, and cook for another 30 minutes.
  27. 27Cook in the oven at 200°C (400°F) for 30 minutes, then remove the lid, and cook for another 30 minutes.
  28. 28Remove the cauliflower and place it on a plate.
  29. 29Remove the cauliflower and place it on a plate.
  30. 30Remove the cauliflower and place it on a plate.
  31. 31Toss chard, frozen broad beans, and peas into the pan and cook for 5 minutes.
  32. 32Toss chard, frozen broad beans, and peas into the pan and cook for 5 minutes.
  33. 33Toss chard, frozen broad beans, and peas into the pan and cook for 5 minutes.
  34. 34Remove and mash the roasted garlic, and then add it to the stew.
  35. 35Remove and mash the roasted garlic, and then add it to the stew.
  36. 36Remove and mash the roasted garlic, and then add it to the stew.
  37. 37Spoon the stew around the cauliflower and squeeze fresh lemon juice over it.
  38. 38Spoon the stew around the cauliflower and squeeze fresh lemon juice over it.
  39. 39Spoon the stew around the cauliflower and squeeze fresh lemon juice over it.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 10 olives
  • 10 olives
  • 10 olives
  • 1 handful oregano
  • 1 handful oregano
  • 1 handful oregano
  • 2 red onions
  • 2 red onions
  • 2 red onions
  • 300 grams new potatoes
  • 300 grams new potatoes
  • 300 grams new potatoes
  • 10 tomatoes
  • 10 tomatoes
  • 10 tomatoes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 1 handful chard
  • 1 handful chard
  • 1 handful chard
  • 1 handful frozen broad beans
  • 1 handful frozen broad beans
  • 1 handful frozen broad beans
  • 1 handful peas
  • 1 handful peas
  • 1 handful peas

Equipment

speed peelerknifelarge pot with lidoven