Once you make this dish a time or two as written here, feel free to experiment with the flavoring yourself. You can enjoy braised cauliflower on its own with good quality bread, or serve over rice for a hearty meal. The recipe yields a small amount of ‘sauce’ and is actually almost as amazing at room temperature so a perfect take-for-lunch option. You will not be disappointed!
Kounoupithi Kapama: Braised Cauliflower in Tomato Sauce [Vegan]
- 1 cup good quality (Greek!) olive oil
- 3-4 cups of cauliflower florets (approximately 1 pound of florets or 1, 3-pound head of cauliflower)
- 1 cup chopped red onion
- 3 cups water
- 3 tablespoons of tomato paste
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon finely chopped fresh mint leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- In 3-quart saucepan with lid, heat olive oil on low. Add cauliflower florets, head down, to the pan and cook approximately 5-6 minutes until lightly browned.
- Add chopped red onion and stir gently. Cook 5 minutes until onions are almost translucent and add water with dissolved tomato paste, salt/pepper, bay leaves and cinnamon stick. Bring up to a low boil.
- Cover and cook for 15 minutes then uncover, stir gently, add chopped mint, re-cover and cook for additional 10 minutes. Test for completiojn, cauliflower should now be fork tender, and cook for 10 more minutes uncovered to boil off a bit of the liquid.
- Allow dish to rest, off the heat, for about 10 minutes and serve. Yup, just that easy!