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Nutrition Facts
Serving Size 1 (255g) Recipe makes 4 servings
Calories 203
Calories from Fat 144		(70%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 365mg		15%
Potassium 617mg		17%
Total Carbohydrate 14.7g		4%
	Dietary Fiber 5.3g	21%
	Sugars 6.3g
Protein 3.9g		7%
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Cauliflower and Olives

Recipe #307642 | 45 min | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Jun 5, 2008

This unusual cauliflower recipe comes from the 1995 cookbook Greek Cooking. Green olives can be substituted for the black ones, if desired.

SERVES 4 (change servings and units)

Ingredients

1 cauliflower, large
4 tablespoons olive oil
1 onion, sliced into rings
1/2 cup water
1/2 lemon, juice of
3 tablespoons tomato paste
1 pinch salt
1 pinch pepper
3 ounces black olives
2 tablespoons fresh parsley, chopped

Directions

1
Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
2
In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
3
To the skillet add onion & cook to soften.
4
Add water & lemon juice to skillet, then bring to boil.
5
Return cauliflower to skillet & cook until tender.
6
Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
7
Pit olives, then chop them roughly & add to the skillet.
8
Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.

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Featured Reviews for This Recipe

From: KITTENCAL

On Aug 1, 2008

this was tastey but not sure if I liked the addition of the tomato paste, also if I were to make again I would use chicken broth in place of water, I used kalamata olives which worked fine and also added in 1 tablespoon fresh minced garlic to the onion, thanks for posting Syd!

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From: Kitzy

On Jul 16, 2008

This was really tasty. The water boiled off really quickly (maybe I had the temperature too high) so the cauliflower was dry before I added the tomato paste. I didn't use any oil though, due to personal preference. I just added the tomato straight to the cauliflower and it turned out fine. Thanks!

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From: Debber

On Jun 10, 2008

Syd you've done it again! Your recipes always take me by surprise! I grew up on vegetables either dripping with butter or drowned in a cream sauce (old German tradition my mom grew up with!). So this was lovely! I used some tomato sauce (not paste) cuz I had some open in the fridge...otherwise everything as writtern. ZWT4 Greece

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From: Nasseh

On Jun 9, 2008

My husband loves cauliflower so I am always looking for new ways to cook it. He enjoyed this recipe but he said that there was too much onion and he loves onions. Next time I make it I will only use half an onion. Thanks Sydney Mike...

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