1/3 cup extra virgin olive oil

2 large red onions, peeled and coarsely chopped

2-3 celery stalks, trimmed and chopped

1 large cauliflower, cut into small florets

1 ½ cups chopped tomatoes or 1 Tbs. tomato paste

1 bay leaf

1 sprig rosemary

½ cup dry red or white wine

1-2 Tbs red wine vinegar

Great as a main or side dish known as kounoupidi yiahni, it combines two winter vegetables–cauliflower and celery–with a dash of summer, tomato. The dish was traditionally made with tomato paste, put up in fall, but chopped fresh or stewed tomatoes can easily be substituted.

Heat 3 tablespoons olive oil in a stewing pot and cook the onions, stirring, over medium-low heat until soft, about 12 minutes. Add the celery and garlic and stir for a few minutes.

Toss in the cauliflower. Add tomatoes, bay leaf, rosemary, wine and vinegar. Add enough water to come about two-thirds of the way up the contents of the pot. Season with salt and pepper and simmer, covered, until the sauce is thick and the cauliflower and celery tender. Just before removing from heat, add remaining oil and adjust seasoning with vinegar.

Recipe from Gourmed.gr

Issue: Jan/Feb 2008