Kounaoupithi Me Saltsa Braised Cauliflower Recipes

WHOLE BRAISED CAULIFLOWER WITH SALSA VERDE ORZO RECIPE BY TASTY

Steps:

• Make the cauliflower: Preheat the oven to 300°F (150°C).
• In a small bowl, stir together the paprika, cumin, salt, and pepper.
• Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
• Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1-2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
• Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 1-2 minutes.
• Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
• Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35-40 minutes, until tender but still holding together.
• While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1-2 minutes, until finely chopped.
• With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
• Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
• Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10-12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
• Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
• Serve warm.
• Enjoy!

BRAISED CAULIFLOWER WITH BACON

Steps:

• Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!).
• Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.
• Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes).
• Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.

KOUNAOUPITHI ME SALTSA - BRAISED CAULIFLOWER

Steps:

• Separate cauliflower into florets.
• Place a vegetable steamer in a saucepan and add enough water to just cover the bottom of the steamer. Bring to a boil, add cauliflower and steam over high heat for 4 minutes. Set aside.
• Meanwhile, heat a saute pan over medium-high heat and add olive oil, onion and garlic. Saute until onion is transparent.
• Mix tomato paste with the water and stir into the onion, along with lemon juice, salt & pepper. Bring the mixture to a boil, lower heat and simmer for about 3 minutes.
• Transfer cauliflower to the tomato sauce. Bring to a quick boil, reduce to a simmer, cover and cook, with lid slightly askew, until cauliflower is tender.