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    You are in: Home / Recipes / Cauliflower and Olives (Greece) Recipe
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    Cauliflower and Olives (Greece)

    Cauliflower and Olives (Greece). Photo by Rita~

    1/1 Photo of Cauliflower and Olives (Greece)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Sydney Mike's Note:

    This unusual cauliflower recipe comes from the 1995 cookbook Greek Cooking. Green olives can be substituted for the black ones, if desired.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
    2. 2
      In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
    3. 3
      To the skillet add onion & cook to soften.
    4. 4
      Add water & lemon juice to skillet, then bring to boil.
    5. 5
      Return cauliflower to skillet & cook until tender.
    6. 6
      Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
    7. 7
      Pit olives, then chop them roughly & add to the skillet.
    8. 8
      Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.

    Ratings & Reviews:

    • on January 04, 2010

      55

      My water and lemon came to 3/4 of a cup, in which I added 1/4 cup paste to blend in. I did saute the onions and cauliflower together, never removing the cauliflower, added the water paste mixture and cooked till tender in a covered pot. 1 onion was perfect, I did half then slice into half moons. Using 2 teaspoons dried parsley. I did skip the salt no need with the olives. Did add garlic! Simmered with a lid on for 30 minutes till perfect crunch and tenderness. Thanks for the healthy yummy goodness.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2008

      45

      this was tastey but not sure if I liked the addition of the tomato paste, also if I were to make again I would use chicken broth in place of water, I used kalamata olives which worked fine and also added in 1 tablespoon fresh minced garlic to the onion, thanks for posting Syd!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2008

      55

      This was really tasty. The water boiled off really quickly (maybe I had the temperature too high) so the cauliflower was dry before I added the tomato paste. I didn't use any oil though, due to personal preference. I just added the tomato straight to the cauliflower and it turned out fine. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Cauliflower and Olives (Greece)

    Serving Size: 1 (260 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 204.6
     
    Calories from Fat 144
    70%
    Total Fat 16.0 g
    24%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 365.5 mg
    15%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 5.9 g
    23%
    Sugars 6.1 g
    24%
    Protein 4.0 g
    8%

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