Kounoupithi Stifado (cauliflower Stifado) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Cauliflower,
6 small: Onions, white
1 1/4 cup: Oil,
4 centiliter: Garlic, split lengthwise
1 tbsp: Tomato paste diluted with:,
2 cup: Water,
1/2 cup: Vinegar,
1/2 tbsp: Rosemary,
1 each: Bay leaf,
6 each: Peppercorns,
Directions:
Wash the cauliflower and break into flowerets.
Skin and wash onions; drain. Heat the oil in a pot
and lightly brown the whole onions. Add garlic and
cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring
lge. pot of salted water to a boil; add cauliflower.
Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has
been absorbed and only the oil remains (abt. 30 to 45
min.). Serves 6 to 8.
Source from luhu.jp
Skin and wash onions; drain. Heat the oil in a pot
and lightly brown the whole onions. Add garlic and
cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring
lge. pot of salted water to a boil; add cauliflower.
Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has
been absorbed and only the oil remains (abt. 30 to 45
min.). Serves 6 to 8.
Source from luhu.jp