Greek-style Cauliflower is a delicious side dish of Greek origin. The recipe calls for cooking the 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.
Peel and chop the onion
Peel the garlic and crush it
Put the garlic and onion in a pot together with the tomato purée, the oil, the wine and the coriander seeds
Add 50 cl of water
Season with salt and pepper and add the 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 the twenty minutes of cooking, pour the cauliflower florets into the broth and let them cook for about thirty minutes without a lid
Pour the cauliflower and the reduced broth into a serving dish and let cool
Let marinate for two hours in the refrigerator
To serve, add the olive oil, the lemon juice and the 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, spicy flavor.
Italy
| 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 |
