You’ve indulged in rich foods over the holidays, perhaps some decadence in the diet? I have too! Now that we’re into January it’s time to look to the vast, delicious and healthy vegetarian Greek dishes that we call Ladera or “oiled”.
The cornerstone of Greek cookery is seasonal ingredients, quality olive oil and prepared in a simple manner that allows the ingredients to shine. Today’s focus is cauliflower, an old dish with its origins said to come from Cyprus, thus adopting the old French name “chou de Chypre” (Cyprus cabbage).
Cauliflower was also introduced to England in 1586 where it was called Cyprus cabbage or colewort. It is a vegetable you likely haven’t seen as most visitors to Cyprus and Greece are there in the summer time, when this is a winter time vegetable!
Here, I am adding cauliflower in a pot with potatoes and onions to make a stew or stifado in Greek. A stifado usually has lots of onions but I’ve toned it down a bit as I still want to taste the cauliflower. Your kitchen will come alive with the aromas of bay, rosemary, onions, Greek oregano and Kalamata olives. Olive oil is the conduit to bring the sauce together and the kale, iron rich kale offers colour and even more taste and health to your dish.
For the Cauliflower Stifado With Kale & Kalamata Olives (Κουνουπίδι Στιφάδο) recipe, please buy my Everything Mediterranean cookbook.
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