Pot Roast Cauliflower | Jamie Oliver's Meat-Free Meals

By Jamie Oliver · 90 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F, gas mark 6).
2. Peel the lemon zest into strips with a speed-peeler, into a large casserole on medium heat. Add 2 tablespoons of oil and the garlic bulb.
3. Peel and quarter the onions and separate them into petals. Stone the olives and slice the potatoes 1 cm thick. Add them to the pan with the oregano leaves and cook 5 minutes, until just starting to soften and colour.
4. Quarter the tomatoes and add them. Season with sea salt and black pepper.
5. Pour 500 ml of water into the pan, bring to the boil and scrape up any sticky bits from the base.
6. Remove the tatty outer leaves from the cauliflower, cut a cross in the stalk and push it down to the bottom of the pan.
7. Drizzle the cauliflower with 1 tablespoon of oil, cover and roast in the oven for 1 hour, until golden and caramelised, basting now and then and removing the lid halfway through.
8. Move the cauliflower to a platter and take out the garlic bulb. Return the pan to medium heat, stir in the peas or broad beans and simmer 5 minutes.
9. Squeeze the soft garlic from its skins and stir it back into the pan. Adjust the seasoning, pour over the cauliflower and finish with a good squeeze of lemon juice.

Summarized from Jamie Oliver's video. Watch it for the details.

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