Greek Braised Cauliflower
Elevate one of the most unappreciated vegetable on your table with this traditional Greek braised cauliflower recipe. Real, Mediterranean food celebration!
Ingredients
- 1 medium cauliflower, cut into medium sized florets. Keep the tender leaves and stems, coarsely chopped
- 1 large onion, finely diced
- 2 medium carrots, diced
- ½ cup (120g) celery, thinly sliced hearts and tender leaves
- 2 tablespoons parsley, finely chopped
- 2 fresh tomatoes, grated or 1 cup (250ml) passata or 1 can good quality diced tomatoes
- 1 cup (250ml) water or unsalted vegetable stock
- 2 tablespoons tomato paste, dissolved in the water
- ½ cup (120ml) olive oil
- 1 bay leaf
- 1 cinnamon stick
- 1 lemon, the juice
- Salt and freshly ground pepper to taste
Instructions
- Cut the cauliflower into medium, similar-sized florets. Wash them and let them drain.
- 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, parsley, cauliflower leaves, the bay leaf, the cinnamon stick and tomatoes (or passata or canned tomato) for another 5 minutes.
- 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.
- Add the water (or vegetable stock) with the dissolved tomato paste. 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 and needs a few more minutes.
- Add salt and pepper. Use two folks to turn carefully the florets upside down and simmer for another 5 minutes. Last check if florets are tender enough for your taste.
- Remove from the heat and stir through the lemon juice. Discard the bay leaf and the cinnamon stick. Drizzle some more olive oil and serve with feta cheese and homemade bread.