Cretan-style Sautéed Cauliflower

Ingredients

In this Cretan adaptation, we infuse the dish with the flavors and ingredients commonly found in Cretan cuisine. While the original Italian recipe focuses on sautéing cauliflower with tomatoes and onions, the Cretan version highlights the use of olive oil, garlic, lemon, and traditional Cretan herbs like oregano and thyme. This adaptation brings a Mediterranean twist to the dish, enhancing its flavors and aligning it with the culinary traditions of Crete. We alse have the original recipe for Cavolfiore soffocato, so you can check it out.

• 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets
• 4 tablespoons (60ml) extra virgin olive oil 4 tablespoons (60ml) extra virgin olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3.
   Add the cauliflower florets to the skillet and sauté for 5 minutes, stirring occasionally.
4. 4.
   Sprinkle the dried oregano and thyme over the cauliflower and continue to sauté for another 5 minutes, or until the cauliflower is tender-crisp.
5. 5.
   Drizzle the lemon juice over the cauliflower and season with salt and pepper to taste.
6. 6.
   Toss everything together gently to combine.
7. 7.
   Remove from heat and transfer to a serving dish.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking. Avoid overcooking the cauliflower to maintain its texture and crunchiness.

Tips & Tricks

• For added flavor, you can sprinkle some crumbled feta cheese over the sautéed cauliflower before serving.
• If you prefer a bit of heat, add a pinch of red pepper flakes while sautéing the garlic.
• Experiment with different herbs and spices to customize the dish to your taste preferences.
• Serve the sautéed cauliflower as a side dish alongside grilled meats or fish for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cretan-style sautéed cauliflower as a side dish alongside traditional Cretan dishes like grilled lamb chops, tzatziki, and Greek salad. It also pairs well with other Mediterranean-inspired meals.

Presentation advice

Garnish the sautéed cauliflower with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color and freshness to the dish. Serve it in a vibrant serving dish to showcase the beautiful colors of the cauliflower and herbs.