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Straight form Central Greece: Cauliflower salad with olives

by Saltonomy Team
February 21, 2025
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Home Gastronomy

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

Serves: 4
Cooking time: 45 minutes
Print Recipe

Ingredients

  • 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

  1. Wash the cauliflower and parsley
  2. Cut the potatoes, carrots and onion
  3. Cut the cauliflower into larger pieces
  4. Heat the oil in a saucepan over a medium heat
  5. Fry the onion in it
  6. Add the potatoes and carrots and cook for approximately 6 minutes.
  7. Add the cauliflower
  8. Add water, season with salt and pepper and cook with the lid on the pan
  9. After approximately 20 minutes, the cauliflower should be al dente. Then add the olives, stir and close the lid
  10. Cook for a further 5 minutes, then remove from the heat and stir
  11. Add the parsley at the end

TIPS FROM THE CHEF

  1. The cauliflower is cooked with a little water in a closed pan so that it does not become watery.
  2. The vegetables should be firm to the bite, not overcooked
  3. The salad can be eaten warm or cold
  4. Goes very well with fish
  5. The salad tastes particularly good with an extra dash of lemon and a little extra olive oil
Tags: saladsVEGANVEGETARIAN
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