by Peter Minaki
1 head of cauliflower
1/2 cup extra-virgin olive oil
1 medium onion, sliced
3-4 cloves of garlic, minced
2-3 bay leaves
1 red bell pepper, diced
1 heaping Tbsp. tomato paste
1 cup of pearl onions, blanched and skins removed
6-7 small potatoes, skin on (skins scrubbed/washed well), cut in half
3-4 cups hot vegetable stock or water
salt and pepper to taste
3-4 cups of wash kale (or other leafy greens), stems removed
1 cup of Kalamata olives
3 Tbsp. fresh chopped rosemary
1 tsp. dried Greek oregano
red wine vinegar to taste
1. Remove the leaves of your cauliflower (discard) and wash/trim the head. Turn to the undersides and cut off the florets by turning a paring knife downwards and around the stalk to release the florets. Add some olive oil into your pot and brown the florets and remove with a slotted spoon. Reserve.
2. Place a large pot on your stovetop and over medium heat add your onions, garlic, bay leaves, red peppers and sweat for 5-6 minutes. Now add the tomato paste, chopped rosemary, pearl onions and potatoes and stir and cook for minute.
3. Add enough stock/hot water to just cover the potatoes and season well with salt and pepper. Cover and simmer for 20 minutes.
4. Uncover, add the cauliflower florets (stem side down), the kale and sprinkle some more salt and pepper over the leaves and cover. Simmer for another 10 minutes or until the kale has wilted (the kale will release more water). Now add the olives and cover again and simmer uncovered to thicken the sauce.
5. Taste and adjust seasoning with salt and pepper, add your dried Greek oregano and red wine vinegar to taste. DO NOT stir but shake the pot back and forth to mix/blend (and not break up your cauliflower).
TIP: Cauliflower used to be known as Cyprus cabbage, referring to its origins