A humble Greek vegetable stew that transforms simple pantry ingredients into pure comfort food!
This traditional Greek Cauliflower and Potato Stew, known as Kounoupidi Kapama, is a simple, comforting vegan dish made with tender cauliflower, potatoes, olive oil, and tomatoes. Slow-simmered until rich and flavorful, this humble Mediterranean recipe transforms everyday ingredients into a hearty meal that’s perfect for lunch, dinner, or even brunch. Serve it with crusty bread, olives, and feta cheese for an authentic Greek experience.
Like many traditional Greek ladera dishes, Kounoupidi Kapama relies on simple ingredients and slow cooking to create incredible flavor. As the vegetables simmer, the potatoes become tender, the cauliflower absorbs the rich tomato sauce, and the olive oil helps create a silky, comforting stew. Whether enjoyed as a meatless main course or served as part of a larger Greek meal, this rustic dish is a delicious example of Mediterranean home cooking at its finest.
Why you’ll love this Greek Cauliflower and Potato Stew
Tender cauliflower
Creamy potatoes
Thick, rustic, garlicky
Rich tomato sauce
Silky olive oil-infused broth
Melt-in-your-mouth vegetables
Warm, sweet cinnamon
What do I need for the Stew?
Olive oil cooks the vegetables while adding richness to the stew.
Cauliflower becomes tender and almost buttery as it simmers, soaking up the tomato sauce while adding hearty texture and mild flavor.
Potatoes absorb the sauce beautifully and help make the stew filling and satisfying. Their creamy texture pairs perfectly with the tender cauliflower.
Onion provides a sweet, savory base that develops depth as it slowly cooks in the olive oil.
Garlic adds warmth and aromatic flavor that enhances the tomatoes and vegetables.
Salt and black pepper season the stew and bring out the natural flavors of each ingredient.
Crushed red pepper flakes are optional, but they add a gentle touch of heat that complements the tomatoes’ sweetness.
Ground cinnamon adds subtle warmth and depth without making the stew taste sweet.
Pureed tomatoes create the rich sauce that coats the vegetables and gives the stew its signature flavor.
Water helps the vegetables cook gently while allowing the sauce to develop the perfect consistency.
Feta cheese adds a creamy, tangy contrast to the rich tomato sauce and tender vegetables.
What’s the best way to build the sauce?
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and lightly golden, about 8 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the cauliflower florets and potatoes to the pot. Season with salt, black pepper, crushed red pepper flakes, and cinnamon, if using. Toss well to coat everything in the olive oil. For even deeper flavor, allow the cauliflower and potatoes to caramelize slightly in the olive oil before adding the tomatoes.
How long do I cook the stew?
Pour in the pureed tomatoes and water. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 35–45 minutes, or until the potatoes and cauliflower are very tender and the sauce has thickened. Stir occasionally during cooking. If the sauce becomes too thick during cooking, add a splash of water and stir until you reach your desired consistency.
How do I finish and serve it?
Taste and adjust the seasoning if needed. Serve Kounoupidi Kapama warm with crusty bread for soaking up the rich tomato sauce, Greek olives, crumbled feta cheese, a traditional Greek village salad (Horiatiki), and pickled vegetables. This stew is also wonderful for breakfast or brunch. Top each serving with a fried or poached egg for a hearty and satisfying meal. Kali Orexi!
Can I make this ahead of time?
Like many traditional Greek stews, this dish tastes even better the next day after the flavors have had time to meld and deepen. Prepare it ahead of time and reheat before serving.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Do you have more veggie stews?
Patates Yahni: Greek Potato Stew
Arakas Laderos: Greek Peas & Potato Stew
Soufiko: A Greek Summertime Stew
Greek Artichoke & Fava Bean Stew: Ready in 30 mins!
Watch the Video
Greek Cauliflower and Potato Stew (Kounoupidi Kapama)
This traditional Greek Cauliflower and Potato Stew, known as Kounoupidi Kapama, is a simple, comforting vegan dish made with tender cauliflower, potatoes, olive oil, and tomatoes. Slow-simmered until rich and flavorful, this humble Mediterranean recipe transforms everyday ingredients into a hearty meal that's perfect for lunch, dinner, or even brunch. Serve it with crusty bread, olives, and feta cheese for an authentic Greek experience.
Ingredients
- ½ cup olive oil
- 1 cauliflower, cut into florets
- 1 to 1½ pounds potatoes, peeled and cut into cubes
- 1 onion, finely chopped
- 2 garlic cloves, grated
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes, optional
- ¼ teaspoon ground cinnamon, optional
- 1 (16-ounce) can tomatoes, pureed
- ¼ cup water
- Feta cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and lightly golden, about 8 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the cauliflower florets and potatoes. Season with salt, black pepper, crushed red pepper flakes, and cinnamon, if using. Toss well to coat everything in the olive oil. Pour in the pureed tomatoes and water. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 35–45 minutes, or until the potatoes and cauliflower are very tender and the sauce has thickened. Stir occasionally during cooking. Taste and adjust the seasoning if needed. Serve warm with crumbled feta cheese, if desired.
Notes
Serving Suggestions
Serve Kounoupidi Kapama with:
- Crusty bread for dipping into the rich tomato sauce
- Greek olives
- Feta cheese
- A simple Greek village salad (Horiatiki)
- Pickled vegetables
This stew is also wonderful for breakfast or brunch. Top each serving with a fried or poached egg for a hearty and satisfying meal.
Make-Ahead Tip
Like many Greek stews, Kounoupidi Kapama tastes even better the next day after the flavors have had time to develop.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Recipe Tips
- Ground cinnamon is a traditional addition in many Greek tomato-based vegetable stews and adds subtle warmth without making the dish sweet.
- If the sauce thickens too much during cooking, add a splash of water.
- For extra flavor, allow the vegetables to caramelize slightly in the olive oil before adding the tomatoes.
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What kind of potatoes do you recommend?
Hi! 😊 I recommend using Yukon Gold potatoes because they hold their shape well while becoming wonderfully creamy and tender. If you can’t find Yukon Golds, yellow potatoes are a great substitute. Russet potatoes will work too, but they’ll be a bit softer and more likely to break apart as they cook. I hope you enjoy the recipe! ❤️ Happy cooking!