Baked Cauliflower

Anyone have any good Greek side dishes I could use for a greek party i am having.?

I have everything figured out for my meal except something for side dishes. So ifyou have any ideas for side dishes that would be great. thanks for your time and help.

Greek Saganaki

INGREDIENTS
8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
1/2 cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

DIRECTIONS
Slice feta into 2×3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

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Soufle Kounoupithiou: 3-Cheese Baked Cauliflower

INGREDIENTS:
3 pounds of cauliflower
4 cups of whole milk
1 teaspoons of salt
1/2 teaspoon of pepper
1/4 – 1/2 teaspoon of ground nutmeg
4-5 tablespoons of cornstarch
2 eggs
1/2 pound of graviera cheese (gruyere)
1/2 pound of grated gouda cheese
1/2 pound of grated kefalotyri cheese (or pecorino, parmesan)
PREPARATION:
In a bowl, combine cheeses and toss to mix thoroughly.

Preheat oven to 350F (180C).

Wash and trim the cauliflower, removing core and leaves. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes.

Set aside to drain.
In a saucepan, heat 3 cups of milk with the salt, pepper, and nutmeg over medium-low heat. In a small bowl, beat together the remaining 1 cup of milk, eggs, and cornstarch. When the milk is steaming (do not boil), add the beaten egg mixture, whisking continuously so it doesn’t boil. When the sauce thickens, remove from heat and stir in 2/3 of the mixed cheeses.

Spread the cauliflower evenly over the bottom of a 13″ x 10″ (or equivalent) pan. Pour the sauce over evenly and sprinkle with the remaining cheese.

Bake at 350F (180C) for about 40-45 minutes.

Tip: Use leftover steamed or boiled cauliflower or broccoli to make this delicious dish
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Dolmades (Stuffed Grape Leaves)
Makes 45 dolmades
1 (16-ounce) jar grape leaves
Salt
FILLING
1 pound ground beef
1 large egg
1/2 cup uncooked rice
1 tablespoon parsley, finely chopped
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon fresh dill or 1/2 teaspoon dried dill

In a large bowl, mix together the filling ingredients. Carefully remove grape leaves from jar; discard brine. Thoroughly rinse leaves and drain well.

Place a leaf, vein side up, on a work surface. Place about 1 tablespoon filling in leaf. Fold bottom of leaf over filling and sides in toward center. Do not overfill. (You will not use the whole jar of grape leaves.)

Lay dolmades, seam side down, in a 9-by-13-inch glass baking dish. Arrange in two layers. Add enough water to cover. Sprinkle salt over dolmades.

Place a few separate grape leaves on top of dolmades and cover tightly with aluminum foil. Bake for 11/2 hours at 350 degrees

Whole Roasted Cauliflower – Hilah Cooking


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