Best Kounoupithi Baked Cauliflower With Feta And Tomato Sauce Recipes

Cauliflower baked with Tomatoes and Feta image

Provided by Evie3234

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
6 tomatoes, seeded and chopped
1 pinch ground cinnamon
1 -2 teaspoon dried oregano
salt
freshly ground black pepper
1 large cauliflower, cut in to florets
1 tablespoon lemon juice
3 ounces feta cheese, crumbled

Steps:

Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
Stir then simmer covered for 5 minutes.
Preheat oven to 375F degrees.
Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
Remove from heat.
Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
Sprinkle over the lemon juice and crumbled feta.
Bake for 40 minutes or until the cauli is soft and cheese has melted.

Nutrition Facts : Calories 249.6, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 325.9, Carbohydrate 22.1, Fiber 7, Sugar 11.1, Protein 9.3

Whole Baked Cauliflower With Tomato and Olive Sauce image

Provided by Irmgard

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 red onion, peeled and sliced
5 garlic cloves, peeled and chopped
1 large cauliflower head, outer green leaves discarded and stalk chopped
1 tablespoon olive oil
1/3 cup kalamata olive, pitted
4 anchovies packed in oil, drained and sliced (optional)
2 tablespoons flat leaf parsley, leaves roughly chopped and stems finely chopped
28 ounces diced tomatoes
2 tablespoons red wine vinegar

Steps:

Heat the oil in a pot large enough to hold an entire head of cauliflower, leaving an inch around it.
Add the onion, garlic, and chopped cauliflower stalk and slowly fry for 10 minutes until softened and with a little colour.
Add the olives, anchovies (if using) and parsley stalks and fry for another 2 minutes.
Add the tomatoes along with a cup of water and the vinegar.
Stir everything together and bring to a boil.
Take the cauliflower and gently push it down into the sauce. The cauliflower should be partially submerged.
Drizzle with a bit more olive oil, cover and let cook over low heat for 50 minutes.
Garnish with the parsley leaves.

Nutrition Facts : Calories 164.6, Fat 5.2, SaturatedFat 0.8, Sodium 593.8, Carbohydrate 28.5, Fiber 8.9, Sugar 13.7, Protein 6.4

Cauliflower in Tomato Sauce (Kounoupithi Yahini) image

Provided by Tisme

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large cauliflower, cut into florets
2 large onions, finely chopped
100 ml olive oil
250 ml tomato juice
250 ml water
1 -2 garlic clove, crushed
parsley, finely chopped
salt and pepper

Steps:

Heat the oil and fry the onions until they are golden brown, add the garlic and stir well.
Combine the tomato juice with the water and add to the pan with the salt, pepper and parsley. Stir well and bring to a gentle boil.
Add the cauliflower flowerets cook until tender. Remove cauliflower with a slotted spoon and serve hot.
Serve sauce separately, thickened with cream if you like.

Nutrition Facts : Calories 285.2, Fat 22.3, SaturatedFat 3.1, Sodium 236.9, Carbohydrate 20.3, Fiber 5.7, Sugar 9.4, Protein 5.4