STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES
The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.
Provided by Martha Rose Shulman
Categories easy, weekday, one pot, side dish
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
- Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 831 milligrams, Sugar 8 grams
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