Cauliflower in Olive Oil

Cauliflower braised in olive oil with carrot and potato, brightened with lemon and finished with dill. A light vegetable dish served warm or cold; fully plant-based.

Ingredients

• 900 g cauliflower, cut into florets
• 100 g carrot, sliced into rounds
• 150 g potato, diced
• 100 g onion, finely chopped
• 70 g (5 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 5 g (1 tsp) sugar
• 8 g (1 1/2 tsp) salt
• 250 g (1 cup) hot water
• 15 g dill, chopped

Instructions

1. 1

   Cut the cauliflower into medium florets and rinse. Slice the carrot into rounds and dice the potato.

2. 2

   Heat the olive oil in a wide pot and sauté the onion over medium heat for 4-5 minutes until soft.

3. 3

   Add the carrot and potato and cook for 3-4 minutes, stirring.

4. 4

   Add the cauliflower, then the sugar, salt, lemon juice and hot water, and bring to a boil.

5. 5

   Cover and simmer on low for 20-25 minutes until the cauliflower is tender.

6. 6

   Sprinkle with dill and remove from the heat. Let cool in the pot and serve warm or cold.

Nutrition

Per serving