Cauliflower "yahni" with green olives

A light recipe which, mainly, can be served as a vegetarian dish. It goes plain or along with a nice rice pilaf. Easy and quick to prepare with simple ingredients without a lot of cost. And if you don't like the idea of having it in this way nothing stops you accompanying a chicken or other poultry dish with it

Recipe of Eleni Psihouli

Adapted from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
¾ tea-cup of olive oil
6 spring onions, finely sliced (both white and green part)
1 tsp of ground coriander seeds
1 tsp of sweet paprika (or ground saffron)
1 large cauliflower, separated into florets
200gr. tomatoes concassé
salt
black pepper
2 cloves of garlic, finely sliced
1 tea-cup of green olives (preferably those stuffed with almonds)
1 small bunch of dill, finely snipped

Method:
In a spacious and deep frying pan warm the oil in medium heat and sauté the spring onions with the coriander and the paprika (or the saffron) until they get soft and the aromas are freed.

Add the cauliflower and sauté for 3-4 minutes more stirring gently with a wooden spoon. Add the tomatoes, season with salt and pepper, add the garlic, 1 glass of warm water and turn the heat to medium-low. Cover with a lid and simmer the food for about 30 minutes until the cauliflower is tender but not mushy. Try not to disturb it by stirring too often so the florets will keep in shape.

When the cauliflower starts getting soft add the green olives in the frying pan.

When the food is ready and it is left with only its oil sauce sprinkle with the dill and the pepper and serve immediately.