Suzan’s Green Olive and Cauliflower Stew

This recipe is from Suzan McMurray of Glasgow, Kentucky

Suzan has been a  member of the GG Family since March of 2020. She’s a great cook and takes fabulous photos of the results and shares them!!! Like this awesome soup.

Says Suzan, “I wanted to share my latest GGOO dish. Already used a whole tin of olive oil, starting on the second one. Had to make this before I ran out. It’s supposed to be Potato and Olive Stew….but I like Cauliflower just as much.”

She posted the photo on our “I love and support Galilee Green” FB group and got requests for the recipe, which she happily shared.

Suzan’s Green Olive and Cauliflower Stew

Ingredients

• 3 Tbsp. GGOO
• 1 large onion, minced
• 1 head of cauliflower broken into chunks
• 1 tsp. sweet paprika
• 1/2 salt (if using less salty olives)
• 1 bay leaf
• Pinch of cayenne (+ more to raise the heat factor to your taste)
• Fresh ground pepper
• 2 cups of water, or as NEEDED (LESS water needed for cauliflower, unless you like it real soft)
• 8 ounces Algerian Spiced Green Olives

Directions:

Suzan used a tagine which is a traditional Moroccan cooking pot for making stew. Click here to learn more.

1. Warm the olive oil in a tagine and sauté the onions about 5 minutes over medium heat.
2. Add the cauliflower, paprika, bay leaf, cayenne pepper and salt(if needed).
3. Sprinkle generously with pepper.
4. Cover the cauliflower halfway with water.
5. Cover and cook for 15 minutes.
6. Add the olives and cook for 10 minutes longer.

Thank you so much for sharing your great idea Suzan!