Want to give Jamie’s Greek Cauliflower stew recipe a go, but aren’t sure if it’s for you? Check out my tried and tested review to see if it’s worthwhile…
Trying recipes out can sometimes be daunting. You don’t want to buy all the ingredients, and spend ages cooking it, for it to be an absolute disaster!
Well, never fear, as I’ve been trying and testing recipes, here on my blog, starting with Jamie Oliver’s Black Bean Soup. Now, I’m going for something completely different, and trying out his Greek-inspired cauliflower stew.
If you fancy giving this one a go, then check out my thoughts, and the changes I made to the recipe, right here…
Greek-Inspired Cauliflower Stew Ingredients
Serves 4, 1 hour 25 minutes cooking time
- 1 Lemon
- 1 Whole Garlic Bulb
- Olive Oil
- 2 Red Onions
- Handful Olives
- 300g Potatoes
- 2 tbsp Dried Oregano
- 6 Plum Tomatoes
- 10 Baby Plum Tomatoes
- 1 Head of Cauliflower
- 200g Frozen Peas
- 250g (or one packet) Halloumi
My Changes to the Recipe
Jamie has specified a number of items in the recipe that I either didn’t have, or altered/added myself. For example, the recipe states 10 black olives, however, I had a pot of mixed olives in the fridge, so I added more olives than specified. I also added some green olives too, which I actually preferred when I ate them, so will use just green next time.
To add to this, I couldn’t find any fresh oregano, even in the big Tesco! So, instead, I just used around 2 tbsps of dried oregano, and this definitely did the job.
I also had some spare baby plum tomatoes in the fridge. So, instead of using 10 tomatoes, I used six tomatoes, and about a 1/4 of a punnet of baby plum tomatoes. What’s more, the recipe was really low calorie, and I thought that the addition of halloumi would really complement it, so I added this on top at the end too.
Finally, Jamie suggests adding greens of your choice in at the end. We have been growing spinach in the garden, and we have more than we can handle! So, I added some of this in with the peas, as well.
How to Make Jamie Oliver’s Greek Cauliflower Stew
1. Preheat your oven to 200°C.
2. Pop your casserole dish on a medium heat on the stove.
3. Using a small knife or peeler, scrape as much of the lemon zest as you can into the warming pan. Don’t worry about getting it all; just as much as you can, as it was a little tricky.
4. Pour in around 2 tbsp olive oil, and add your entire bulb of garlic.
NOTE: because I didn’t read all the way to the end of the recipe before starting (big mistake), I wasn’t clear exactly how to add the bulb of garlic to the pan. So, I broke the bulb into cloves, and crushed each one before adding it in. WRONG!
In future, I wouldn’t do this, as Jamie suggests removing them at the end and squeezing the cloves out into the mixture at the end. Because I’d broken them apart, this was impossible, so I ended up with pieces of garlic parcel throughout my dish. So, remember to keep the bulb in one piece!
5. Peel your onions, cut down the middle, horizontally, and remove both ends. Then, peel each layer, one by one, until you are left with petals of onion.
6. Chop your potatoes into cubes, which measure around 1cm all around.
7. Add all of these into the pan, along with your olives, and stir.
8. Leave these to cook for around 5 minutes, or until they’re beginning to soften. It’s likely that the bottom of your pan will start looking a bit brown and crusty, but don’t worry about this!
9. Now, it’s time to add in your oregano; pour this in and give it a thorough mix.
10. Quarter your big tomatoes, and add these into the pan, along with your little tomatoes.
11. Season with salt and pepper.
12. Pour in 500ml water. I boiled this before I added it, just to speed the boiling process along a bit, but you don’t have to do this.
13. Stir well. Now’s the chance to scrape all those delicious golden bits from the bottom of the pan.
14. Prepare your cauliflower by removing the outer leaves, giving it a wash, and knifing a cross into the stalk.
15. Pop this into the centre of your pan, and push down so it fits, nice and snug, in with the vegetables.
16. Pour over a drizzle of olive oil, place the lid on, and pop in the oven for an hour.
17. Put a timer on your phone for every 15 minutes, as Jamie suggests you baste the cauliflower every so often. He also suggests you take the lid off halfway through the cooking time. So, I basted every 15 minutes, and at the half-hour mark, I removed the lid.
18. Meanwhile, prepare your halloumi. We want to get four servings out of this, so quarter your block of halloumi.
19. For each serving, chop the halloumi sections into squares, as demonstrated below.
20. Once the halloumi is prepared, it’s now a waiting game, so do some housework, watch the telly, or whatever it is you want to do. But, don’t forget to baste your cauliflower, as demonstrated below, every 15 minutes, and remove the pan lid after 30 minutes.
21. Once it’s been in the oven for an hour, remove the cauliflower and place aside. Cut it into quarters, ready to dish up.
22. Unless you’re an idiot (like me), and separated all your garlic cloves so they’re no longer accessible, now’s the time to remove your big bulb of garlic. Once cooled a little, squeeze the garlic cloves out of their parcels and into the pan.
23. Add your pan back onto a medium heat again, and add your peas, spinach (and any other greens), and a squeeze of lemon juice.
24. Add salt and pepper, to taste, stir it, and leave to simmer for another 5 minutes.
25. Whilst this is simmering on the hob, pop a small frying pan on the hob and heat, without oil.
26. Pop the prepared halloumi into the pan (only cook as many servings as you are going to eat tonight, and save the rest of the halloumi to heat up when you eat your leftovers), and wait until the underside is golden. This should take a minute or so. Once golden, flip so that the other side is golden too, and it’s ready to serve!
27. Separate your vegetable mixture into four dishes (or four Tupperware bowls, depending on how many are eating tonight), dish out the quarters of cauliflower, and top with halloumi.
My Thoughts on This Cauliflower Stew Recipe
I was really pleasantly surprised by this recipe. Honestly, as I was cooking it, I wasn’t particularly hungry, and all I could smell was oregano. To me, it just looked like a pile of vegetables that don’t go together.
Boy, was I wrong!
I really enjoyed eating this, and found it to be extremely flavoursome. I think this was probably due to the tomato water and olive juice leaking out into the water. I thought that the cauliflower would be really bland, but it soaked up the juices really nicely, and was really tender and delicious.
In the end, all the veggies were a really fabulous blend. My only complaint was that the tomato skins (and the garlic skins, because I couldn’t fish them out due to my previous mistake) got in the way of my enjoyment. They weren’t really very palatable, so they had to be spat out and left on the side of the plate. So, if this is something that really puts you off, this is maybe not the recipe for you.
Otherwise, I loved that the recipe went as far as it said it would. Sometimes, the serving sizes aren’t always large enough, but Jamie got the serving numbers perfect.
Ultimately, though, this was a fantastic vegetarian recipe, perfect for vegans too, if you avoid my addition of halloumi. I love anything packed with vegetables, as it makes me feel super healthy, and keeps things fresh and vibrant. I thoroughly enjoyed it.
Greek Stew Tried and Tested: What’s Next?
So, there we have it; another of Jamie Oliver’s veggies recipes tried and tested. If you love anything Greek-inspired, and want something absolutely packed full of vegetables and flavour, give this one a go.
Have you tried this recipe, out of Jamie’s Veg book? Or, perhaps you’ve tried another of his recipes from this brilliant vegetarian cookbook, and think I should give it a go? Or, maybe you’ve found this post useful, and want to give it a try yourself?
Whatever it may be, leave your comments and thoughts down below. I’d love to hear what you have to say!