46 minutes ago
Wednesday, October 22, 2014
This is a great vegetarian recipe for a cool fall night.
A hearty dish, sans meat, just delicious veggies w/ some Greek oregano (much stronger than regular dried oregano), along with some potatoes and Kalamata olives.
This is my friend Peter's recipe, and I have had the pleasure of eating his delicious Greek food in person.
You can't miss with his recipes.
Cauliflower wins for my favorite vegetable.
Here, I used orange cauliflower because I thought it was pretty!
If you are doing the no carbs thing, then omit the couscous.
This is the perfect vegetarian meal.
Cauliflower Stifado (adapted from Kalofagas):
1 head of cauliflower, cut into florets
1/4 cup extra-virgin olive oil
1 large onion, sliced
3-4 cloves of garlic, chopped
2 bay leaves
1 red bell pepper, diced
1 heaping Tbsp. tomato paste
6 small new potatoes, skin on (skins scrubbed/washed well), cut in half
3-4 cups hot vegetable stock
kosher salt and pepper to taste
3 cups of washed kale (or other leafy greens), stems removed
1 cup of Kalamata olives
2 Tbsp. fresh chopped rosemary
1 tsp. dried Greek oregano
red wine vinegar to finish
You will need a large Dutch oven for this, I used my 7 quart Le Creuset.
Heat the olive oil in the pot and saute the cauliflower a few minutes until getting some golden color on the crowns.
Add in the onions and garlic with the tomato paste and saute until the onion is soft.
Next, add in the potatoes and red peppers and cook this mixture for another minute or two.
Add in the stock, bay leaves, rosemary and olives and simmer the pot for about 25 minutes until your potatoes are tender. Add the kale in last, it only needs 10 minutes in the pot to wilt.
Before serving, add in a pinch of Greek oregano and a splash of red wine vinegar.
I served this on couscous and we loved it.
It's even better the next day for lunch.
Thank you Peter!