Gluten Free/ Greek Classics/ Vegetarian

GREEK-STYLE BRAISED CAULIFLOWER: KOUNOUPIDI KAPAMA

Kounoupidi Kapama: Greek-Style Braised Cauliflower

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Ingredients

  • Serves 4:
  • ½ cup olive oil
  • 1 cauliflower cut into florets
  • 1 onion, finely chopped
  • 2 garlic cloves, grated
  • 1 cinnamon stick
  • Salt and black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes, optional
  • 1 (16 ounce) can tomatoes, pureed
  • ¼ cup water
  • Feta cheese for serving, optional

Instructions

1

​A comforting vegetarian dish that is hearty enough to serve as a main course with some toasted bread and a salad or as a side together with meat or fish. Did I mention that it’s a wonderful breakfast dish when topped with a poached egg?

2

Warm the oil in a pot or wide skillet over medium heat.

3

Add the cauliflower florets and cook them for 8-10 minutes or until golden brown. They do not have to become golden brown on all sides.

4

Remove the cauliflower and set on aside on a plate.

5

Cook the onions in the oil for 10 minutes or until soft and golden. Add the garlic and warm through about 30 seconds taking care not to burn it.

6

Add the pureed tomatoes, the cauliflower, cinnamon stick, and all of the remaining seasonings and spices. Bring to a boil, cover the pot and reduce the heat to medium-low. Cook until cauliflower is tender. About 25 minutes.

7

Remove lid and increase the heat if necessary and cook 5 more minutes or until the sauce thickens. Taste and adjust seasoning if needed.

8

Serve topped with some feta cheese. Enjoy!

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