Kounoupithi Stifado (Cauliflower Stifado) Recipe

Name: Kounoupithi Stifado (Cauliflower Stifado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs cauliflower; 6 small white onions; 1 1/4 cups oil; 40 milliliters 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

Servings: persons

6 lbs cauliflower
6 small white onions
1 1/4 cups oil
40 milliliters 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

1
Wash the cauliflower and break into flowerets.
2
Skin and wash onions; drain.
3
Heat the oil in a pot and lightly brown the whole onions.
4
Add garlic and cook until golden.
5
Add diluted tomato paste, vinegar, rosemary, and bay leaf, and cook for 30 minutes.
6
Bring large pot of salted water to a boil; add cauliflower.
7
Cook for 5 minutes, then drain and add cauliflower to sauce. (Add a little water if necessary.)
8
Add peppercorns.
9
Cover pot.
10
Simmer until all liquid has been absorbed and only the oil remains (about 30 to 45 min.).

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 lbs cauliflower, 6 small white onions, 1 1/4 cups oil, 40 milliliters garlic, split lengthwise, and more.

Yes, Kounoupithi Stifado (Cauliflower Stifado) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kounoupithi Stifado (Cauliflower Stifado)

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