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Kounoupithi Stifado (Cauliflower Stifado)

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Kounoupithi Stifado (Cauliflower Stifado) Greek

 

6 pounds cauliflower

6 small onions, white

1 1/4 cups oil

2 2 tablespoons garlic, split lengthwise

1 tablespoon tomato paste diluted with:

2 cups water

1/2 cup vinegar

1/2 tablespoon rosemary

1 bay leaf

6 peppercorns

 

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,

rosemary, 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.

 

 

 

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