Heat the 1 tablespoon of olive oil
in a small saucepan over low heat. Cook
450 grams of the cauliflower
in the pan without browning for about 5 minutes. Add 1-and half tablespoons lemon juice
, and the bag of spices. Increase heat and reduce the liquid by half. Add 100 milliliters stock, bring to a boil, reduce heat, cover, and simmer until tender, about 25 minutes.