Picture central Greece, where vast vegetable fields and timeless olive groves stretch as far as the eye can see. In this picturesque region, simplicity meets flavor in a delightful dish known as Cauliflower Salad with Olives.
Locally grown cauliflower takes the spotlight, its crispness offering the perfect canvas for a Mediterranean twist. With the addition of olives, every bite is a delightful dance of textures and tastes, bringing a touch of central Greece’s charm to your plate.
Straight form Central Greece: Cauliflower salad with olives
Print RecipeIngredients
- 1 large cauliflower
- 2 medium potatoes
- 2 large carrots
- 1 large onion
- 0.7 oz (20 gr) parsley
- 7 fl oz (200 ml) water
- 0.7 fl oz (20 ml) extra virgin olive oil
- 0.7 oz (20 gr) olives
- 0.1 oz-0.2 oz (2-5 gr) coarse sea salt
- 0.1 oz-0.1 oz (2-3 gr) ground pepper
Instructions
- Wash the cauliflower and parsley
- Cut the potatoes, carrots and onion
- Cut the cauliflower into larger pieces
- Heat the oil in a saucepan over a medium heat
- Fry the onion in it
- Add the potatoes and carrots and cook for approximately 6 minutes.
- Add the cauliflower
- Add water, season with salt and pepper and cook with the lid on the pan
- After approximately 20 minutes, the cauliflower should be al dente. Then add the olives, stir and close the lid
- Cook for a further 5 minutes, then remove from the heat and stir
- Add the parsley at the end
TIPS FROM THE CHEF
- The cauliflower is cooked with a little water in a closed pan so that it does not become watery.
- The vegetables should be firm to the bite, not overcooked
- The salad can be eaten warm or cold
- Goes very well with fish
- The salad tastes particularly good with an extra dash of lemon and a little extra olive oil
