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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat oil on medium high heat, add onion, garlic and parsley. Season with salt and sauté until onions are transluscent. | 2. Add tomato paste. Let it sauté for a few seconds while stirring it. | 3. Add the tomatoes. Cook for a minute until tomatoes release some juice. | 4. Add cauliflower, and oregano (not too much) and stir. Season with more salt and pepper. | 5. Add a cup of water and bring to a boil. | 6. Reduce heat to medium and cover. | 7. Cook for 30 minutes or so until cauliflower is tender and the sauce is thickened. | 8. Serve with feta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	26.75	5.3179	2.0544	0.2996
onion	1		minced	64.0	14.944	1.76	0.16
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
parsley	1/2		minced	0.684	0.1203	0.0564	0.015
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
tomato paste	1 -2	tablespoon		0.0	0.0	0.0	0.0
water				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
oregano	3 -4			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.