Braised Cauliflower and Potatoes
Ingredients
- 1 large cauliflower, cut into florets (include small leaves)
- 8 medium potatoes, peeled and cut in half
- 1/4 cup olive oil
- 2 tbsp tomato purée
- 1 1/2 cup vegetable stock
- 1 cup medium dry red wine (can be swapped for a can of chopped tomatoes)
- 2 bay leaves
- 1 cinnamon stick
- Salt and pepper
Preparation
Using 2 tablespoons of olive oil at a time in a large pan, brown the potatoes and cauliflower in 4 batches, then set aside in a bowl and wipe down the pan after every two batches.
After the last batch, add tomato purée to the pan and cook for 1 minute; if needed, add 1 teaspoon of olive oil.
Add the wine, whisk together, and cook for 1 minute.
Add the vegetables back to the pan, pour over the vegetable stock, add bay leaves and cinnamon stick, and season well.
Bring to a simmer, lower the heat, cover, and cook for about 45 minutes until tender, stirring gently a couple of times.
Remove the lid, increase heat, and allow the sauce to reduce slightly.
Check seasoning, garnish with fresh parsley, and serve with bourkouri, couscous, or rice.
Tips
You can swap red wine for a can of chopped tomatoes if preferred.
Add chickpeas to the dish for extra plant protein.
This dish is often served with yoghurt for a protein boost.
