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Kounoupithi Kapama: Braised Cauliflower in Tomato Sauce [Vegan]

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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]

This Recipe is :

Dairy Free Vegan

Calories

504

Serves

4

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Allow dish to rest, off the heat, for about 10 minutes and serve. Yup, just that easy!

Nutritional Information

Total Calories: 504 | Total Carbs: 5g | Total Fat: 54g | Total Protein: 2g | Total Sodium: 49mg | Total Sugar: 3g

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AUTHOR & RECIPE DETAILS


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Tradtitional Greek recipes made vegan. Kiki Vagianos wants to live in a world where no living thing suffers for her benefit and eco-friendly kitchen gloves come in cool designer prints. As recipe tester and pot washer at the hit blog The Greek Vegan, she divides her time between sink and stove and hopes someday to own stock in aforementioned gloves. You’ll find Kiki rediscovering and sharing hundreds of Greek vegan recipes drawn from the rich and varied thousands year old plant-based food culture.


 

 

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