Cauliflower Yahni



"Yahni", an easy one pot wonder, a traditional Greek dish, in which, vegetables mostly, are cooked in a tomato sauce, here slightly mingled with Asia.


In the pot over medium to high heat with a little olive oil add:

  • Fennel seeds, 1 tbsp

  • Seeds from 4 cardamom pods

and lightly fry for 1 minute to release aromas. Then add:

  • Onion, 1 pc, finely chopped

  • Celery, 3 stalks, finely chopped

  • Red Pepper, 1 pc, finely chopped

and allow to soften for another couple of minutes. Continue with:

  • Garlic, 1 large clove, finely chopped

for a few seconds and then:

  • Tomato paste, 2 tbsp

  • Fresh Tomato, 1 pc, grated flesh

  • Red curry paste, 1 tsp

  • Vegetable stock (or water), 400 ml plus more if needed

and give it a good stir. Finally add:

  • Cauliflower, half a head, separated into small and large florets

  • Potato, 1 medium, cut into 3 cm half moons.

Cover pot and simmer for about 30 minutes, until vegetables are cooked, adding more stock or water if necessary (you don't want it to dry out before vegetables are cooked). Take lid off and cook for another 10 minutes or until most of the water has evaporated and the liquid has reduced. Alternatively, you can evaporate in a preheated oven at 200 degrees Celsius for about 10 minutes - I prefer the oven as an evaporation medium, as the vegetables don't continue to cook as vigorously.

Garnish options:

  • Thyme leaves

  • Basil leaves

  • Parsley leaves.


Flavours will develop as it cools so it is better at room temperature.