Prep 15 mins
Cook 30 mins
Another find from a cookbook given to me many years ago, by my wonderful Mother. The recipe states -- The tomato sauce for this popular Greek dish can be deliciously thickened with fresh or soured cream.
- 1 large cauliflower, cut into florets
- 2 large onions, finely chopped
- 100 ml olive oil
- 250 ml tomato juice
- 250 ml water
- 1-2 garlic clove, crushed
- parsley, finely chopped
- salt and pepper
- Heat the oil and fry the onions until they are golden brown, add the garlic and stir well.
- Combine the tomato juice with the water and add to the pan with the salt, pepper and parsley. Stir well and bring to a gentle boil.
- Add the cauliflower flowerets cook until tender. Remove cauliflower with a slotted spoon and serve hot.
- Serve sauce separately, thickened with cream if you like.
This is a great way to prepare cauliflower! Nice flavor and nothing overpowering, it would make a great side dish for pretty much anything. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
I made this for lunch today and it came out really good. I did add some more heat to it (Tabasco) and if I had thought about it, I would have added some vodka and made it a greek bloody mary served in a really tall glass with a long spoon! LOL :-)
This was an interesting way to prepare cauliflower. I thought the addition of the tomato juice gave the cauliflower a Greek flavor to the dish. I think that the dish might benefit from a little more spice than just garlic and parsley. Made for ZWT9