Greek-style roasted cauliflower with olives
A wonderful, hearty dish bursting with Mediterranean flavours that gives cauliflower a truly special twist! Slowly roasted in the oven in a rich, beautifully thick tomato sauce, the cauliflower develops a delicious flavour and a lovely tender texture. The olives add their own delightful touch, while fresh parsley brings everything together perfectly. Delicious served warm, but just as wonderful the following day!
Greek-style roasted cauliflower with olives
A wonderful, hearty dish bursting with Mediterranean flavours that gives cauliflower a truly special twist! Slowly roasted in the oven in a rich, beautifully thick tomato sauce, the cauliflower develops a delicious flavour and a lovely tender texture. The olives add their own delightful touch, while fresh parsley brings everything together perfectly. Delicious served warm, but just as wonderful the following day!
Ingredients
- 80 ml olive oil
- 2 large onions sliced
- 2 garlic cloves crushed
- 125 ml dry white wine
- 400 grams canned chopped tomatoes
- 100 ml tomato passata
- 1 Tbsp balsamic vinegar
- 1 tsp sugar
- 1½ Tbsp tomato paste
- 250 ml vegetable stock or water
- 1 tsp dried oregano
- Salt and black pepper
- 1 cauliflower 1–1.2 kg, cut into florets
- 250 grams cherry tomatoes halved
- 100 grams Kalamata black olives
- ¼ cup approximately, fresh parsley, finely chopped
Instructions
- Preheat the oven to 200°C (fan-assisted).
- Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until softened. Add the garlic and cook for another minute, until fragrant.
- Pour in the wine and bring to a boil. Then add the tomatoes, passata, balsamic vinegar, sugar, tomato paste, vegetable stock, oregano, salt and pepper. Bring the mixture to a boil, then add the cherry tomatoes and cauliflower florets. Gently stir everything together with a wooden spoon.
- Transfer the entire contents of the saucepan to an ovenproof baking dish. Scatter the olives over the top and place the dish in the oven. Roast for 30 minutes, until the cauliflower is partially cooked and just beginning to brown.
- Remove the dish from the oven and turn the cauliflower florets over. Return to the oven and continue roasting for another 30 minutes.
- Serve warm or at room temperature, generously sprinkled with fresh parsley. If we have any leftovers, we can enjoy them the following day as a delicious cold salad, straight from the fridge!
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