Greek Cauliflower is a delicious side dish of Greek origin. The recipe calls for cooking cauliflower in a sauce made with tomato passata, dry white wine, and a selection of spices such as garlic, coriander, and ginger. The result is a dish with an intense and spiced flavor, perfect to accompany grilled meats or fish. To serve, it is recommended to dress the cauliflower with a drizzle of olive oil, fresh lemon juice, and finely chopped coriander.
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Clean the onion and chop it
Peel the garlic and crush it
Put the garlic and onion in a pot together with the tomato puree, oil, wine and coriander
Pour in 50 cl of water
Season with salt and pepper and add the ginger
Bring to a boil, cover and cook for twenty minutes over low heat
Meanwhile, bring a pot of water to the boil
Divide the cauliflower into florets
Wash them in water and vinegar
Drain them and drop them into the boiling water; blanch them for five minutes and then drain
After the twenty minutes of cooking, pour the cauliflower florets into the broth and let them cook for about thirty minutes without a lid
Pan
Bowl
Store in the refrigerator in an airtight container for up to 2 days.
This side dish has Greek origins and is characterized by its unique and spiced flavor.
Italia
| Energy (kcal) | 35.77 |
| Carbohydrates (g) | 2.2 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.74 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.01 |
