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Here in Greece cauliflower has only one use. We use it only as a salad. Do be truthful since I started blogging I realized how versatile cauliflower can be. It’s amazing!
Today though starts Megali Evdomada (Great week) for us Christians. On Sunday its Easter!! So this week is time of recollection and praying! Also most Greeks, if not all, are fasting this week. No meat no dairy products, only vegetables and olive oil.
That’s why today I am sharing a recipe so simple and yet so tasty. It’s one of the two ways we Greeks have our cauliflower and it is called kapama. That means that cauliflower is stewed in tomato sauce, spices and herbs. It’s a stand-alone dish for us, served with plenty of feta cheese. This week though we serve it with fresh baked bread drizzled with olive oil and oregano.
It’s a versatile recipe because you can make mash it with a hand blender and make it a dip or even a creamy soup. Either way it’s very tasty and I think it’s the only recipe that you actually don’t taste this distinctive flavor of cauliflower that most people dislike. Give it a try and let me know!! Let’s all have a wonderful week!! Filia!!