Cauliflower And Olives Greece Recipes

GREEK CHICKEN STEW WITH CAULIFLOWER AND OLIVES

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
• Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
• Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
• Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
• Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
• Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
• Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
• Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
• Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

CAULIFLOWER WITH TOMATOES AND FETA

Steps:

• Add olive oil to pan and heat over medium heat.
• Add diced onions and garlic, mix, and cook for 3 - 4 minutes.
• While that's cooking, cut cauliflower around core.
• Break cauliflower into smaller pieces with your hands.
• When onions are soft, add canned tomatoes, oregano, salt, and pepper, mix well.
• Cover and simmer for 6 minutes.
• Next, add cauliflower to pan with onion/tomato mixture.
• Cover and simmer for 10 minutes.
• Preheat oven during this time to 375F.
• Pour cauliflower mixture into oven save dish.
• Top with lemon juice, drizzle with olive oil, and sprinkle feta and kalamata olives over.
• Place in oven and cook for 45-50 minutes, or until cauliflower is soft.
• Remove and serve hot

CAULIFLOWER AND OLIVES (GREECE)

Steps:

• 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.

STEAMED WHOLE CAULIFLOWER WITH OLIVES

Steps:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Place cauliflower in the insert, drizzle with olive oil, and spread olives around it; spread parsley and garlic on top and season with salt.
• Cover and cook over medium to low heat until a skewer easily pierces the cauliflower and the center is soft, 15 to 20 minutes. Add a couple of tablespoons of water during cooking to avoid burning.