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Okra with cauliflower (Μπάμιες με κουνουπίδι)
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5 from 3 votes

Okra with cauliflower

Roasted okra with cauliflower is the perfect Greek vegan meal!
Prep Time1 hour 10 minutes
Cook Time50 minutes
Total Time2 hours
Course: Light meal, Main Course
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa

Equipment

  • Baking tray
  • Roasting pan 9 X 11
  • Small frying pan

Ingredients

For the okra:

  • 750 grams okra (approx. 80 okra)
  • 1/2 cup (125 mL) red wine vinegar
  • 1 teaspoon salt

For the cauliflower:

  • 1 small cauliflower or ½ a large one
  • juice of 1/2 lemon
  • 1 teaspoon salt

For the assembly:

  • 1/4 cup (60 mL) olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 ¼ cup (310 mL) tomato sauce (or passata)
  • 1/4 cup (60 mL) water
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper

Instructions

  • Prepare your okra by cutting off the tip and the top part where the stem is.  You must do this carefully in order not to expose the inner seeds.  When cutting off the stem, keep your knife at an angle; do not cut straight across.  (You can refer to the pictures above to help guide you, as well as the helpful hints).
    750 grams okra
  • Wash your okra twice with clean running water.  Then, place your okra in a bowl, cover them with water and add the red wine vinegar.  Stir them around and allow to sit for at least 30 minutes and up to an hour.
    1/2 cup (125 mL) red wine vinegar
  • Preheat your oven to 350 degrees Fahrenheit.
  • Line a baking sheet with parchment paper.  Drain your okra (do not rinse them) and lay them in a single layer on the parchment paper.  Sprinkle with 1 teaspoon salt.
    1 teaspoon salt
  • Place the okra in the bottom rack of your oven and roast for 15 minutes.
  • Meanwhile, prepare your cauliflower by cutting it into chunks.  Rinse well and place the cauliflower in a bowl.   Pour the juice of half a lemon and sprinkle 1 teaspoon salt over the cauliflower and toss to coat.
    1 small cauliflower, juice of 1/2 lemon, 1 teaspoon salt
  • Take a 9 x 11 inch roasting pan and place your cauliflower in one end of the pan.  You will have liquid in the bottom of your bowl; that is the lemon juice and water which may have remained on the cauliflower when you rinsed it.  Add this liquid to the pan as well.
  • When your okra have roasted for 15 minutes, transfer them to the other end of the roasting pan, next to the cauliflower.  Keep your oven on at 350 degrees Fahrenheit.
  • Slice the onion and garlic cloves into slivers.  In a small frying pan, add the olive oil and fry the onion and garlic over medium heat for approximately 5 minutes.  Stir constantly and be careful not to burn the garlic.  Remove from the heat when the onion has turned soft and is just beginning to caramelize (turn brown).
    1 medium onion, 3 cloves garlic, 1/4 cup (60 mL) olive oil
  • Pour the onion, garlic and the olive oil evenly over the cauliflower and okra.  Then, pour the tomato sauce and water into the pan as well, evenly over the vegetables.
    1 ¼ cup (310 mL) tomato sauce (or passata), 1/4 cup (60 mL) water
  • Sprinkle the ground cinnamon over the cauliflower, and the ground pepper over both the cauliflower and the okra.
    3/4 teaspoon ground cinnamon, 1/2 teaspoon black pepper
  • Bake on the lower rack of your oven, uncovered, for 50 minutes.
  • Enjoy!