Greek Cauliflower

Name: Greek Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serves
Ingredients: 1 head cauliflower; 120 ml olive oil; 1 onion; 2 garlic cloves; 200 grams canned tomatoes; 1 cinnamon stick; 250 ml water; 1 teaspoon salt; 1 teaspoon pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 serves
Calories
275 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
Greek

Greek Cauliflower

Elizabeth Reed

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My simple braised Greek cauliflower dish is a flavour powerhouse. Cooked in delicious olive oil and tomato sauce and scented with aromatic cinnamon, this cheap and cheerful vegan dish is ready in thirty minutes!

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Ingredients

Servings

1 head cauliflower medium to large size
120 ml olive oil extra-virgin
1 onion finely chopped
2 garlic cloves finely chopped
200 grams canned tomatoes (half a can) (see note 1)
1 cinnamon stick (see note 2)
250 ml water or chicken stock
1 teaspoon salt
1 teaspoon pepper

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Instructions

Chop the cauliflower into florets. Alternatively, separate them with your hands at their natural breaking points.
Heat the olive oil in a saucepan over medium to high heat. Add the cauliflower florets and sauté until slightly caramelised (about 5 minutes).
Using a slotted spoon, remove the cooked florets and place them in a separate bowl.
Add the onions and garlic and cook until translucent.
Return the cooked cauliflower to the pot, followed by the tomatoes, cinnamon stick, and seasonings.
Add the water or stock if using, and stir well to combine.
Bring the braised cauliflower to a boil, then reduce the temperature to low. Cover and cook until tender (about 15-20 minutes).
Serve with feta cheese and Greek bread.

Notes

Make sure the florets are all even-sized. (This will ensure everything cooks evenly).
Don't be afraid to use extra virgin olive oil to fry - Greeks always do it!
Use the tomatoes sparingly in this cauliflower stew. Don't overdo it, as this will cause the dish to be "tomato-heavy".
The cinnamon is a must! I know it sounds odd, but trust me - it is a flavour enhancer in this recipe! You can also add a few allspice berries to complement the flavours.
Use a knife to pierce the cauliflower - to ensure it is cooked through. It should slide in easily, indicating that it's ready. (This step will depend on the size of your florets - mine took just under 20 minutes).
You can sub with pureed tomatoes or passata or 2 freshly grated tomatoes.
Sub with ground cinnamon - approx. 1-2 tsps. Be wary as cinnamon is quite strong.
Make sure the florets are all even-sized. (This will ensure everything cooks evenly).
Don't be afraid to use extra virgin olive oil to fry - Greeks always do it!
Use the tomatoes sparingly in this cauliflower stew. Don't overdo it, as this will cause the dish to be "tomato-heavy".
The cinnamon is a must! I know it sounds odd, but trust me - it is a flavour enhancer in this recipe! You can also add a few allspice berries to complement the flavours.
Use a knife to pierce the cauliflower - to ensure it is cooked through. It should slide in easily, indicating that it's ready. (This step will depend on the size of your florets - mine took just under 20 minutes).