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Greek Cauliflower

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Chop the cauliflower into florets. Alternatively, separate them with your hands at their natural breaking points.
  2. Heat the olive oil in a saucepan over medium to high heat. Add the cauliflower florets and sauté until slightly caramelised (about 5 minutes).
  3. Using a slotted spoon, remove the cooked florets and place them in a separate bowl.
  4. Add the onions and garlic and cook until translucent.
  5. Return the cooked cauliflower to the pot, followed by the tomatoes, cinnamon stick, and seasonings.
  6. Add the water or stock if using, and stir well to combine.
  7. Bring the braised cauliflower to a boil, then reduce the temperature to low. Cover and cook until tender (about 15-20 minutes).
  8. 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). 

Nutrition Information

Serving 1serves Calories 275kcal (14%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 28g (43%) Saturated Fat 4g (20%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 275

% Daily Value*

Serving 1serves
Calories 275kcal 14%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 28g 43%
Saturated Fat 4g 20%

* Percent Daily Values are based on a 2,000 calorie diet.