KOUNOUPIDI YIAHNI (BRAISED CAULIFLOWER WITH TOMATO AND OLIVE OIL), p. 174
This was very comforting and delicious. I served it with the greens reported on below, as well as the braised chickpeas from this book, because I wanted lots of beans and vegetables left over for lunches this week. However, I agree with the author that some good feta and bread would complete this dish (and maybe a sprinkling of parsley?).
You cook some thinly sliced onions in olive oil for 5 minutes, then add 4 peeled and quartered Yukon gold potatoes, a head of cauliflower cut into large chunks, and a 28 oz can of whole tomatoes. Add 1 cup of water to loosen, bring to a simmer, cover, and cook until potatoes and cauliflower are soft, about 45-60 minutes (full amount for me). I salted at the onion stage and again after adding the tomatoes. Lovely, simple dish. It would also be good with a dollop of yogurt.
