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Stewed Cauliflower With Red Onions and Tomatoes

5.0(297)

The authentic version of this Greek vegetable dish calls for twice as much olive oil. I like the combination of kalamata olives, cauliflower and tomatoes. Serve it with whole grains, such as spelt, bulgur or barley.

by Martha Rose Shulman

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GreekEasy, Weeknight, One Pot, Vegetables, Side Dish

Servings

Serves four

Total time

Calories / serving

237 kcal

Ingredients (13)

serves

1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 medium-size red onions, halved and sliced across the grainonion
Salt to tastesalt
3 garlic cloves, mincedgarlic
1 14-ounce can chopped tomatoestomato
1 medium head cauliflower, cut into floretscauliflower
1 bay leafbay-leaf
1 sprig rosemaryrosemary
1/2 teaspoon freshly ground pepperpepper
1 tablespoon tomato paste dissolved in 1/2 cup waterwater
1/2 cup red winered-wine
8 kalamata olives, pitted and halvedkalamata-olives
1 to 2 tablespoons sherry vinegar or balsamic vinegar (optional)sherry

Instructions (2 steps)

01Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.

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