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, or gluten free pizza crusts, cut as steaks, or jest eaten raw on a veggie tray.

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

But believe me when I say this is THE SINGLE BEST WAY to make cauliflower. 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 and 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, which means veggies cooked in olive oil and (usually) tomato.

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

• 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 and pepper as needed
• 1/4 cup hot water if needed to help braise.

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.

Add the wine and cool 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.

Once bubbling up, add the pieces of celery. Celery is the secret ingredient to help reduce the odor of cooking cauliflower!

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.

A few minutes before it’s done, take the lid off and let the sauce thicken to your liking.

OPA!