Why steam the cauliflower before braising?

Steaming the cauliflower until al dente ensures it softens properly without becoming mushy during the subsequent braising in the rich tomato sauce.

What does deglazing with wine add to the sauce?

Deglazing with white wine after sauteing the aromatics helps to lift browned bits from the pan, adding depth and a complex, savory flavor to the tomato sauce.

Can I use a different type of olive than specified?

The recipe specifies olives in slices, which typically implies a milder, briny olive. You can experiment with Kalamata or green olives, but be mindful of their saltiness.

What does 'melted garlic' mean in this recipe?

While the recipe states 'melted garlic,' it likely refers to finely minced or crushed garlic that becomes very soft and aromatic when sauteed, almost 'melting' into the oil and other ingredients.

How should I store leftover Braised Cauliflower with Olives?

Store any leftover braised cauliflower in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

6 years ago

Braised Cauliflower with Olives
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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Close-up of braised cauliflower florets generously coated in a rich red tomato sauce with sliced olives, served in a wide pan.

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Braised Cauliflower with Olives

Dairy Free

Vegan

This recipe for Braised Cauliflower with Olives is so flavorful and delicious! Plus, it isn't too difficult to make. It will definitely impress everyone at the table!

Ingredients You Need for Braised Cauliflower with Olives [Vegan]

2 pounds cauliflower
8.8 ounces onion, finely chopped
4.6 ounces carrot, grated
5 cloves garlic, melted
17.64 ounces tomato juice
2 tablespoons tomato puree
2.5 ounces olives in slices
4 and 4 tablespoons olive oil
2 tablespoons vinegar
1/2 cup white wine
5 bay leaves
fresh oregano or fennel
salt and pepper

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How to Prepare Braised Cauliflower with Olives [Vegan]

Wash and cut the cauliflower into florets. Steam it until it softens to about al dente.
Heat the 4 tablespoons oil in a wide saucepan (to have space later to spread the cauliflower and not to squeeze it) and saute the onion, carrot, oregano, and garlic for 2 minutes.
Deglaze with the wine. When it evaporates, add the juice and the tomato paste, 2/3 cup of water and the bay leaves.
Let the sauce simmer for about 20-25 minutes. At the end, add the rest of the oil, the salt and pepper, the olives and the vinegar.
Carefully place the cauliflower florets with a spoon pour the sauce over them and shake the pot so that the sauce spreads everywhere.
Let it simmer over medium heat for 5 minutes.
Bon appetit!