Cauuliflower Stew

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* Exported from MasterCook *

 

Caulifower Stew (Kounoupidi Stifado)

 

Recipe By :Greek Vegetarian Cooking - Alkmini Chaitow

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

4 cloves garlic -- coarsely chopped

3/4 cup olive oil

1 pound canned tomatoes

sea salt and freshly ground black pepper

4 bay leaves

2/3 teaspoon rosemary

10 very small onions -- whole

1 large cauliflower

OR

2 medium cauliflowers

3 tablespoons wine vinegar

 

Place the chopped onion and garlic with the olive oil in a saucepan (preferably

nonstick), and cook, stirring constantly, until the onion is lightly browned.

Add the tomatoes with their juice to the onions, together with salt and pepper,

the bay leaves (bruised for extra flavor) and the rosemary. Add a cup of warm

water and simmer for 20 minutes. Add the small whole onions, stir and simmer

for a further 15 minnutes. Then add the cauliflower which should, in the

meantime, have been washes, detached from its leaves and cut into large pieces.

Add another 1/2 cup of warm water, stir gently and allow to simmer until the

water has evaporated. Add the wine vinegar, stir gently and simmer for a

further 3 or 4 minutes on a gentle heat. Remove from the heat. The result

should be a slightly undercooked cauliflower in a thick tomato and onion sauce.

Serve hot or at room temperature. Remove the bay leaves before serving.

 

Description:

" This very popular Greek side dish is cooked in Tomatoes and spices. "

 

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Per serving: 508 Calories (kcal); 41g Total Fat; (70% calories from fat); 5g

Protein; 34g Carbohydrate; 0mg Cholesterol; 185mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 8 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0