Greek-Style Cauliflower is a delicious side dish of Greek origin. The recipe involves cooking cauliflower in a sauce made from tomato purée, dry white wine, and a selection of spices such as garlic, coriander, and ginger. The result is a dish with an intense and spicy flavor, perfect to accompany grilled meats or fish. To serve, it is recommended to dress the cauliflower with a drizzle of olive oil, fresh lemon juice, and finely chopped coriander.
Clean the onion and chop it
Peel the garlic and crush it
Put garlic and onion in a pot along with the tomato purée, oil, wine, and coriander
Pour in 50 cl of water
Add salt, pepper, and ginger
Bring to a boil, cover, and let cook for twenty minutes over low heat
Meanwhile, bring a pot of water to a boil
Divide the cauliflower into florets
Wash them in water and vinegar
Drain them and throw them into the boiling water; blanch them for five minutes
Drain them
After twenty minutes of cooking, add the cauliflower florets to the broth and let them cook for about thirty minutes uncovered
Pour the cauliflower and reduced broth into a serving dish and let cool
Marinate for two hours in the refrigerator
To serve, add olive oil, lemon juice, and chopped coriander
Pan
Bowl
Store in the refrigerator in an airtight container for up to 2 days.
This side dish has Greek origins and is characterized by its unique and spicy flavor.
Italia
| Energy (kcal) | 123.29 |
| Carbohydrates (g) | 4.41 |
| of which Sugars (g) | 2.65 |
| Fat (g) | 9.88 |
| of which Saturates (g) | 1.39 |
| Protein (g) | 2.77 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.01 |
