Simple and easy to prepare, Greek Style Cauliflower (Kounoupidi Kapama) is a beautiful dish that serves well on its own or as a side to a main meal. As we head into Fall and Winter we tend to want meals that are heartier, give us a cozy feeling, and make our kitchens smell amazing! This dish certainly fits the bill on all three counts. This soon-to-be fall favorite is a combination of soft tender cauliflower cooked in olive oil, tomato sauce and aromatic spices. This is the ultimate all-in-one vegan dish. Enough said, let’s get cooking!
All The Ingredients You Need
- One large head of cauliflower
- Olive Oil
- Onion
- Garlic
- Tomato paste
- tomatoes
- potatoes
- Cinnamon stick
- Salt/pepper
- Water
- Feta Cheese (optional)
Let’s Make Our Greek Style Cauliflower (Kapama)
You will need a large pot for this recipe; we like to use our dutch oven for this dish. It’s great for cooking and serving meals right from the pot! We are a big fan of one-pot meals, not only because of the convenience, but also because we don’t like spending all night doing dishes! Wash your cauliflower and cut it into medium-sized florets. Don’t make the florets too small, as they will become mushy when slow-cooked. You’ll want the cauliflower to be soft but still hold its shape after cooking.
Add the olive oil to the pot, followed by onions and garlic. Sauté until they start to soften. Next, in a medium-sized bowl, add your cauliflower florets, tomato paste and chopped tomatoes. Using your hands, mix until all the cauliflower is well-coated. Don’t be scared to get your hands dirty–it’s harder to coat each piece of cauliflower if you use a spoon to mix it! Yiayia always said, “your hands are the best mixing machine!”
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Next, add the tomato-coated cauliflower to the pot, along with the potatoes, spices, and 3 cups of water. Top the mixture with quartered fresh tomatoes and a drizzle of olive oil. Place the lid on the pot and place the pot in a preheated 350-degree oven for 2 hours. During the final 30 minutes of cooking, remove the lid. Removing the lid ensures that the cauliflower and potatoes will become a beautiful golden color. After 30 minutes, remove the cauliflower from the oven and serve with a loaf of crusty bread. You’ll want to soak up all the flavorful juices. We hope you enjoy this comforting bowl of goodness!
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Greek Style Cauliflower (Kapama)
Ingredients
- 1 large head of cauliflower washed and cut into florets
- ½ cup olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 4 tomatoes
- 1 6 oz. can tomato paste
- 3 potatoes cut into small pieces
- 1 stick cinnamon
- salt and pepper to taste
- 2 cups water
- feta cheese (optional)
Instructions
- In a large pot, add ¼ cup olive oil and heat over medium.
- Add the sliced onions and garlic and sauté until softened
- Dice 2 of the tomatoes into small pieces.
- Add the cauliflower florets to a bowl and using your hands, mix in the diced tomatoes and tomato paste.
- Add the coated cauliflower to the pot with the onions and garlic.
- Stir with a spoon to incorporate and add in the potatoes, cinnamon stick, ¼ cup olive oil, salt and pepper.
- Add in the 2 cups of water, and top with 2 tomatoes sliced into quarters.
- Cover with a lid and place in a preheated 350 degree oven for 2 ½ hours.
- During the last half hour of cooking, remove the lid. This allows the potatoes and cauliflower to become a delicious golden brown.
- Serve immediately with a spoonful of the sauce on top, and a loaf of crusty bread. Enjoy!
