Cauliflower and Olives (Greece)

Name: Cauliflower and Olives (Greece)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cauliflower, large; 4 tablespoons olive oil; 1 onion, sliced into rings; 1/2 cup water; 1/2 lemon, juice of; 3 tablespoons tomato paste; 1 pinch salt; 1 pinch pepper; 3 ounces black olives; 2 tablespoons fresh parsley, chopped

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Recipe by Sydney Mike

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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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cauliflower, large
4

tablespoons olive oil
1

onion, sliced into rings
¹⁄₂

cup water
¹⁄₂

lemon, juice of
3

tablespoons tomato paste
1

pinch salt
1

pinch pepper
3

ounces black olives
2

tablespoons fresh parsley, chopped

DIRECTIONS

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

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