Cauliflower Stifado with Kale and Kalamata Olives

This is a vegetarian version of stifado, a Greek dish usually made with beef. Kale is high in beta carotene, vitamin C, and calcium.

Serves: 6Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy

Serves: 6

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 medium head cauliflower, trimmed and cut into florets
  • 1 medium yellow onion, peeled and sliced
  • 3 cloves garlic, peeled and minced
  • 2 bay leaves
  • 1 large red bell pepper, seeded and chopped
  • 1½ Tbsp. tomato paste
  • 3 Tbsp. chopped fresh rosemary
  • 6 small potatoes, skin on, washed and cut in half
  • 4 cups hot vegetable stock
  • 1 tsp. salt
  • ¾ tsp. ground black pepper
  • 4 cups kale, stemmed and washed
  • 1 cup Kalamata olives
  • 1 tsp. dried oregano
  • 1 Tbsp. red wine vinegar

Directions

  • Heat the oil in a large pot over medium-high heat for 30 seconds. Add cauliflower and cook for 5 minutes or until lightly browned. Remove the cauliflower with a slotted spoon and set aside.
  • Reduce heat to medium and add onion, garlic, bay leaves, and bell pepper to the pot. Cook for 5–6 minutes. Add tomato paste, rosemary, and potatoes. Stir and cook for 1 minute.
  • Add stock, salt, and pepper. Cover the pot and simmer for 20 minutes.
  • Uncover the pot and add the cauliflower and kale. Cover the pot and simmer for another 10 minutes or until the kale wilts. Add the olives. Simmer uncovered for 5 minutes or until the sauce thickens slightly.
  • Add the oregano and red wine vinegar. Do not stir the pot or the cauliflower might break up. Shake the pot back and forth to mix. Remove bay leaves. Serve hot.

Recipe Information

Serves: 6

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 medium head cauliflower, trimmed and cut into florets
  • 1 medium yellow onion, peeled and sliced
  • 3 cloves garlic, peeled and minced
  • 2 bay leaves
  • 1 large red bell pepper, seeded and chopped
  • 1½ Tbsp. tomato paste
  • 3 Tbsp. chopped fresh rosemary
  • 6 small potatoes, skin on, washed and cut in half
  • 4 cups hot vegetable stock
  • 1 tsp. salt
  • ¾ tsp. ground black pepper
  • 4 cups kale, stemmed and washed
  • 1 cup Kalamata olives
  • 1 tsp. dried oregano
  • 1 Tbsp. red wine vinegar

Directions

  • Heat the oil in a large pot over medium-high heat for 30 seconds. Add cauliflower and cook for 5 minutes or until lightly browned. Remove the cauliflower with a slotted spoon and set aside.
  • Reduce heat to medium and add onion, garlic, bay leaves, and bell pepper to the pot. Cook for 5–6 minutes. Add tomato paste, rosemary, and potatoes. Stir and cook for 1 minute.
  • Add stock, salt, and pepper. Cover the pot and simmer for 20 minutes.
  • Uncover the pot and add the cauliflower and kale. Cover the pot and simmer for another 10 minutes or until the kale wilts. Add the olives. Simmer uncovered for 5 minutes or until the sauce thickens slightly.
  • Add the oregano and red wine vinegar. Do not stir the pot or the cauliflower might break up. Shake the pot back and forth to mix. Remove bay leaves. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat25g
Saturated Fat3g
Cholesterol0mg
Sodium1160mg
Total Carbohydrate47g
Dietary Fiber9g
Sugars8g
Protein8g