Greek cuisine · Vegetable Dishes

Cauliflower Stifado

Cauliflower florets and whole pearl onions braised in a dark tomato-vinegar sauce with cinnamon and bay leaf.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 500 g pearl onions
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 100 ml red wine vinegar
• 3 cloves garlic
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp sugar
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Blanch the pearl onions in boiling water for 2 min., shock in cold water and peel; leave the root ends intact so the onions stay whole during braising.
2. Cut the cauliflower into large florets of about 5 cm, wash and drain well, and slice the garlic.
3. Heat 4 tbsp olive oil in a wide pot and sear the florets over high heat for 5–6 min. until golden brown all over, then remove.
4. Add the remaining oil, brown the pearl onions over medium heat for 6–8 min., add the garlic and tomato paste and toast for 1 min. until the color turns deep red.
5. Deglaze with the red wine vinegar and let it cook down for 2 min., then add the tomatoes, cinnamon stick, bay leaves, sugar, salt, pepper and 200 ml water and simmer gently covered for 25 min.
6. Fold in the cauliflower and braise uncovered for another 15–20 min. until soft and the sauce is thick and glossy; remove the cinnamon and bay leaf and serve lukewarm with bread.