Recipe type: Main, appetizer, side dish
Cuisine: Mediterranean Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cauliflower, stem and leaves removed, cut into medium sized florets. Keep the tender leaves, coarsely chopped
  • 1 large onion, finely diced
  • 2 medium carrots, diced
  • ½ cup celery, thinly sliced hearts and tender leaves
  • 2 grated tomatoes or 1 cup (200gr) passata or good quality canned diced tomatoes
  • ½ cup olive oil
  • 1 cup (or less) of water or unsalted vegetable stock
  • 1 bay leaf
  • 1 teaspoon salt or more (if desired)
  • 1 stick cinnamon (optional)
  1. Cut the cauliflower into medium, similar-sized florets. Wash them and let them drain.
  2. In a deep saucepan or large pot (preferably with lid), heat the olive oil over medium to high heat. Add the onion for 2-3 minutes until richly browned. Add carrots, celery, cauliflower leaves, the bay leaf, the cinnamon stick (optional) and tomatoes or passata for another 5 minutes.
  3. Add the florets. Take the heads and soak them in the sauce for 5 seconds, just to take some nice color. Place stalks to the bottom of the pan/pot and the heads up.
  4. Add the water or vegetable stock. Bring to a boil and then immediately reduce the heat to low. Close the pot/pan lid and simmer for 15 mins or until cauliflower stalks become tender (pierce them with a fork to see if they are soft enough). Add more water if the mixture is dry.
  5. Add salt. Use two folks to turn the florets upside down and simmer for another 5 minutes. Last check if florets are tender enough for your taste.
  6. Add more olive oil or lemon if desired and serve with crusty bread, Kalamata olives and feta.
Recipe by 30 days of Greek food at