Cauliflower and Olives (Greece) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This unusual cauliflower recipe comes from the 1995 cookbook Greek Cooking. Green olives can be substituted for the black ones, if desired. Ingredients:
1 cauliflower, large |
4 tablespoons olive oil |
1 onion, sliced into rings |
1/2 cup water |
1/2 lemon, juice of |
3 tablespoons tomato paste |
1 pinch salt |
1 pinch pepper |
3 ounces black olives |
2 tablespoons fresh parsley, chopped |
Directions:
1. Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
2. In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
3. To the skillet add onion & cook to soften.
4. Add water & lemon juice to skillet, then bring to boil.
5. Return cauliflower to skillet & cook until tender.
6. Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
7. Pit olives, then chop them roughly & add to the skillet.
8. Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.
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