Greek Cauliflower and Potato Stew (Kounoupidi Kapama)

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Greek Cauliflower and Potato Stew (Kounoupidi Kapama)

Yield: 4

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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Greek Cauliflower and Potato Stew (Kounoupidi Kapama)

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