Kounoupithi Stifado (Cauliflower Stifado)

READY IN: 1hr 35mins
Recipe by lazyme

Stifado is a hearty Greek stew. Not sure where I found this recipe but it sounds good.

Top Review by Elmotoo

I am rating this on the final result. OMG the BEST cauliflower we've had EVER. The vinegar really makes it sing! BUT I worry about the proportions. I only used 1 small cauliflower - less than 1lb. I made the regular amount of sauce. I had missed the part about that cooking for 30 minutes. I hadn't accounted for the time so I cranked the heat & reduced it in 10 minutes. I don't see how that liquid could cook for 30 minutes at anything but the lowest simmer & still have enough for 6lbs of cauli? Anyway, I added the cauli to the reduced sauce, turned it down a but, put the lid on & let it cook for 30 minutes. When it was soft, all that was left was the oil. I used a slotted spoon to scoop out the cauli & garlic (OH!! for 40ml garlic: 1 average clove is 5ml). We sprinkled some salt at the end. 1 small head was enough for 2 good sized servings which we devoured. Made for ZWT9, Mike & the Appliance Killers. :)

Ingredients Nutrition


  1. Wash the cauliflower and break into flowerets.
  2. Skin and wash onions; drain.
  3. Heat the oil in a pot and lightly brown the whole onions.
  4. Add garlic and cook until golden.
  5. Add diluted tomato paste, vinegar, rosemary, and bay leaf, and cook for 30 minutes.
  6. Bring large pot of salted water to a boil; add cauliflower.
  7. Cook for 5 minutes, then drain and add cauliflower to sauce. (Add a little water if necessary.)
  8. Add peppercorns.
  9. Cover pot.
  10. Simmer until all liquid has been absorbed and only the oil remains (about 30 to 45 min.).

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