Recipe of Myrssini Lambraki,
a popular Head Cook and food writer
"Gastronomos" magazine of "KATHIMERINI" newspaper (2008)
Ingredients (for 4-5 people):
1 medium-large tender cauliflower, washed and separated in florets
1/2 tsp of ground cumin
1 tsp of ground coriander
1 tsp of ground chili or boukovo pepper (mild or hot)
1 medium-large tender cauliflower, washed and separated in florets
1/2 tsp of ground cumin
1 tsp of ground coriander
1 tsp of ground chili or boukovo pepper (mild or hot)
1 clove of garlic, thinly sliced
2 tbsp of fresh ginger, grated (or 1 tsp of dried)
2 tbsp of sesame seeds, roasted without any fat
2 whole cloves
2 yellow onions, grated
1 tea-cup of olive oil
1/2 tea-cup of white dry wine
2 tbsp of finely chopped flat-leaf parsley
Method:
Blanch the cauliflower florets in boiling water for 3 minutes. Drain in a colander.
In a large non-stick frying pan warm the oil in low heat and sauté the onions until translucent and just when they start getting coloured. Add in the pan the ginger, the garlic, the chili (or boukovo), the coriander, the cumin and the cloves. Stir with a wooden spoon for a few seconds so to allow the spices to release their aroma.
Add the cauliflower and pour over with the wine. Gently stir until the alcohol is evaporated, cover the pan with a lid and simmer the food for about 7-9 minutes or until it is cooked but not mushy.
Serve while it is still hot with its oily sauce, sprinkling on top with plenty of parsley and the sesame seeds.
If served as a main dish you can accompany the cauliflower with Greek thick yoghurt.
2 tbsp of fresh ginger, grated (or 1 tsp of dried)
2 tbsp of sesame seeds, roasted without any fat
2 whole cloves
2 yellow onions, grated
1 tea-cup of olive oil
1/2 tea-cup of white dry wine
2 tbsp of finely chopped flat-leaf parsley
Method:
Blanch the cauliflower florets in boiling water for 3 minutes. Drain in a colander.
In a large non-stick frying pan warm the oil in low heat and sauté the onions until translucent and just when they start getting coloured. Add in the pan the ginger, the garlic, the chili (or boukovo), the coriander, the cumin and the cloves. Stir with a wooden spoon for a few seconds so to allow the spices to release their aroma.
Add the cauliflower and pour over with the wine. Gently stir until the alcohol is evaporated, cover the pan with a lid and simmer the food for about 7-9 minutes or until it is cooked but not mushy.
Serve while it is still hot with its oily sauce, sprinkling on top with plenty of parsley and the sesame seeds.
If served as a main dish you can accompany the cauliflower with Greek thick yoghurt.
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