A TRADITIONAL GREEK DISH OF CAULIFLOWER BRAISED IN TOMATO SAUCE WITH OLIVE OIL AND HERBS

Kounoupidi means Cauliflower in Greek. A vegetable that’s had a love/hate relationship with the human race. Undoubtedly super healthy Like others in the Brassica family, is loaded with vitamin C, . It also has moderate levels of vitamin K, several of the B vitamins, antioxidants, and fiber.

It’s often made as a mash. It is also used in gluten-free pizza crusts. Additionally, it can be cut as steaks or even eaten raw on a veggie tray.

It’s also avoided by many for its tendency to have a funky odor when cooking. It also has a reputation for having no flavor.

But believe me when I say this is THE SINGLE BEST WAY to make cauliflower. Kounoupidi kapama is a traditional Greek dish where cauliflower is slowly braised in tomato sauce with olive oil and herbs. It’s really a simple and humble humble recipe. The addition of tomato, onion and warm spices like cinnamon, allspice, and clove loads it with flavor. It has a nice spiciness that is perfect for fall.

Kapama is Greek for the “braise” cooking technique. Kapama is usually seen as a lamb or beef dish. This is one of the few vegetable variants.

You can count this as one of the top winter ‘lathera’ dishes of Greece. This means veggies cooked in olive oil and (usually) tomato.

One thing that surprises many people about lathera dishes is the amount of olive oil used. It may seem like a lot, but the oil gives the vegetables their rich flavor and makes the dish very satisfying, so a small portion can go a long way. In traditional Greek home cooking, olive oil isn’t just a seasoning — it’s a main ingredient.

In Greece it’s regularly enjoyed as main dish in the winter months. This recipe can feed four or be about 8 servings of a side dish.

Let’s make some.

Kounoupidi Kapama

Greek Braised Cauliflower

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Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Greek

Ingredients Equipment Method

Ingredients

  

• 1 head of cauliflower preferably larger, cut in florets
• 1 onion chopped fine
• 2 cloves of garlic minced
• 1 potato cut into same size as cauliflower
• 1 celery stalk.
• 1/2 cup olive oil
• 8 oz tomato passata puree
• 1 tbsp tomato paste
• splash of red wine optional, but really works!
• 1 stick cinnamon OR 2 teaspoons powdered
• 2 clove buds
• 2 berries of allspice
• salt
• pepper
• 1/4 cup hot water if needed to help braise.

Equipment

• 1 Large Pot

Method

 

1. Heat oil in a large saucepan/skillet. Add potatoes and cauliflower and lightly brown. Remove and add onion to brown lightly. 30 seconds before the onions are done, add the garlic.
   1 head of cauliflower, 1 onion, 1 potato, 1/2 cup olive oil, 2 cloves of garlic
2. Add the wine and cook alcohol off. Add the tomato paste. Cook for a minute or so to bloom. Then add the tomato puree and spices. season as needed with salt and pepper. Bring to a boil.
   8 oz tomato passata, 1 tbsp tomato paste, splash of red wine, 1 stick cinnamon OR 2 teaspoons powdered, 2 clove buds, 2 berries of allspice, salt, pepper
3. Once bubbling up, add the pieces of celery. Celery is the secret ingredient to help reduce the odor of cooking cauliflower!
   1 celery stalk.
4. Add the cauliflower and potatoes over that. Lower heat to a simmer, cover pan and let braise until tender. That will take about 30 minutes and up to 45 minutes or so. Stir carefully a couple of times during this.
   1/4 cup hot water if needed to help braise.
5. A few minutes before it’s done, take the lid off and let the sauce thicken to your liking.

This dish works well with:
• crusty bread
• feta cheese
• olives

Simple Greek table style.

OPA!