Kounoupithi Baked Cauliflower With Feta And Tomato Sauce Recipes

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
• Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
• Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
• Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

KOUNOUPITHI (BAKED CAULIFLOWER WITH FETA AND TOMATO SAUCE)

Steps:

• Preheat oven to 375 degrees.
• In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
• Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
• Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
• Grate the feta cheese on the top and garnish with black pepper.
• Bake in the preheated oven for approximately 25 minutes.

BAKED BREADED CAULIFLOWER

Steps:

• Preheat oven to 400 F degrees. Coat baking sheet with cooking spray.
• Break the cauliflower into florets. Try to make pieces as uniform as possible. NOTE: tiny pieces are still okay to cook, but you may want to remove them from the oven before the larger pieces are done.
• In a shallow bowl, beat the eggs.
• In a second shallow bowl, blend the breadcrumbs, salt, pepper, dill, and shredded cheese.
• Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet.
• Bake for about 40 minutes or until golden brown.

BAKED CAULIFLOWER

Steps:

• In a large skillet, saute onion and garlic in 2 tablespoons butter and oil until onion is tender.
• Add the cauliflower, salt, pepper, and saute for 2 minutes.
• Transfer to a greased 1-qt. baking dish.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over cauliflower mixture.
• Cover and bake at 350° for 15 minutes.
• Uncover and bake for 10 minutes or until heated through.
• Sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

BAKED CAULIFLOWER

Steps:

• Preheat oven to 350F.
• Place cauliflower in a saucepan and cover with water.
• Bring water to a boil and cook until cauliflower is cooked but still has some crunch.
• Drain off water and place cauliflower in a bowl.
• Add zuccini, garlic (if using), cheddar cheese, sour cream and salt and pepper and mix well.
• Pour into a greased baking dish and top with cornflakes and Parmesan cheese.
• Bake for 30 minutes.
• Enjoy!

CAULIFLOWER IN TOMATO SAUCE (KOUNOUPITHI YAHINI)

Steps:

• Heat the oil and fry the onions until they are golden brown, add the garlic and stir well.
• Combine the tomato juice with the water and add to the pan with the salt, pepper and parsley. Stir well and bring to a gentle boil.
• Add the cauliflower flowerets cook until tender. Remove cauliflower with a slotted spoon and serve hot.
• Serve sauce separately, thickened with cream if you like.