Kounoupithi Stifado (Cauliflower Stifado)

Recipe Ingredients

6 lbs	2724g / 96oz	Cauliflower
6 lbs	2724g / 96oz	Onions - white (small)
1 1/4 cups	296ml	Oil
40		Garlic - split lengthwise
1 tablespoon	15ml	Tomato paste diluted with:
2 cups	474ml	Water
1/2 cup	118ml	Vinegar
1/2 tablespoon	7.5ml	Rosemary
1		Bay leaf
6		Peppercorns

Recipe Instructions

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 minutes Bring large pot of salted water to a boil; add cauliflower.

Cook for 5 minutes, 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 (about30 to 45 min.). Serves 6 to 8.

Source:
Jeff Smith

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