Greek cauliflower
Instructions
Peel the onion and chop finely.
Peel the garlic and crushing.
Put garlic and onion in a saucepan along with the tomato paste, olive oil, wine and coriander.
Add 50 cl of water.
Add salt, pepper and ginger.
Bring to the boil, cover, simmer for twenty minutes to fire.
Meanwhile, boil a pot of water.
Divide the cauliflower into florets.
Wash them in water and vinegar.
Drain them and throw them into boiling water; Let them boil for five minutes.
Drain.
After twenty minutes, pour in the broth the florets of cauliflower and let them cook for about thirty minutes without cover.
Pour the cauliflower and restricted stock in a serving dish and let cool.
Let marinate for 2 hours in the refrigerator.
To serve, add the olive oil, lemon juice and chopped coriander.
Ingredients and dosing for 4 persons
- 1 cauliflower
- 2 tablespoons of wine vinegar
- 5 tablespoons of tomato paste
- 5 tablespoons of olive oil
- 5 tablespoons of dry white wine
- 1 onion
- 1 clove of garlic
- 12 coriander seeds
- 1 pinch of ginger powder
- Salt
- Pepper
- To serve:
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 2 tablespoons of finely chopped fresh coriander