Cauliflower and spices, a nice vegetarian dish, that makes the perfect lunch or dinner!
Plus it requires very little effort…
Serves: 4-6 Prep. time: 15′ Cooks in: 50′ Ready in: 1:05′
½ cup extra-virgin olive oil
1 kgr cauliflower, in florets
4 garlic cloves, finely chopped
2 tbsp tomato paste
4½ cups water (or vegetable stock)
4-5 allspice berries
1 cinnamon stick
2 medium potatoes, peeled, medium chopped
1 cup black Kalamata olives, pitted, chopped
½ cup parsley leaves, finely chopped
salt, black pepper
In a large pan with heavy bottom heat oil on medium heat and cook cauliflower florets for 3-4 minutes, stirring occasionally with a wooden spoon until nicely colored. Transfer on a plate with a slotted spoon.
Add garlic and tomato paste and cook for 1-2 minutes, stirring until tomato paste is cooked.
Return cauliflower in the pan, add water or stock, spices and stir carefully. When it comes to a boil, add potatoes and season with salt and pepper. Turn down heat and simmer for 30 minutes or so.
Add olives, extra salt and pepper if necessary and cook for another 10 minutes until potatoes soften and sauce thickens. Stir in parsley and remove pan from heat. Serve immediately.
Photo – Food styling: Panagiotis Beltzinitis
Και η συνταγή στα ελληνικά: Κουνουπίδι γιαχνί με ελιές