Cauliflower à La Kefalonitissa Recipes

CAULIFLOWER à LA KEFALONITISSA

Steps:

• In a large pot, heat oil on medium high heat, add onion, garlic and parsley. Season with salt and sauté until onions are transluscent.
• Add tomato paste. Let it sauté for a few seconds while stirring it.
• Add the tomatoes. Cook for a minute until tomatoes release some juice.
• Add cauliflower, and oregano (not too much) and stir. Season with more salt and pepper.
• Add a cup of water and bring to a boil.
• Reduce heat to medium and cover.
• Cook for 30 minutes or so until cauliflower is tender and the sauce is thickened.
• Serve with feta.

BRUSSELS SPROUTS à LA KEFALONITISSA

Steps:

• In a large pot, heat the oil on medium high heat.
• Add onions, garlic, and parsley. Sauté until onions are translucent.
• Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
• Add tomatoes and cook for a minute or two until they release some juices.
• Season with some salt and pepper.
• Add the brussels sprouts.
• Add a cup and a half to two cups of water.
• Season again if necessary.
• Add oregano, not too much. (Like 3 or 4 dashes).
• Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
• If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
• Serve with feta.
• You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid.