What type of olive oil is recommended for this Kounoupithi Kapama?

The recipe specifies using 1 cup of good quality Greek olive oil, which is heated on low before the cauliflower is added.

How should the cauliflower be prepared for braising?

You'll need 3-4 cups of cauliflower florets, about 1 pound, which are cooked head down in the heated olive oil until lightly browned.

What spices give this Greek braised cauliflower its distinctive flavor?

The unique Kapama flavor comes from braising the cauliflower with bay leaves and a cinnamon stick, complemented by tomato paste and fresh mint.

What's the cooking process to ensure the cauliflower is fork-tender?

The cauliflower is covered and cooked for 15 minutes, then uncovered, stirred, re-covered for 10 minutes, and finally cooked uncovered for 10 more minutes until fork-tender.

Can Kounoupithi Kapama be stored for later enjoyment?

The recipe recommends allowing the dish to rest for about 10 minutes off the heat before serving; any leftovers can be stored in an airtight container in the refrigerator.

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Kounoupithi Kapama: Greek Braised Cauliflower
[Vegan, Gluten-Free]

KV By: Kiki Vagianos

Author Bio

Kiki Vagianos wants to live in a world where no living thing suffers for her... Read More

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Kounoupithi Kapama: fork-tender braised cauliflower in a rich, reddish-brown sauce, garnished with fresh mint in a rustic bowl.

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Ingredients You Need for Kounoupithi Kapama: Greek Braised Cauliflower [Vegan, Gluten-Free]

1 cup good quality Greek olive oil
3-4 cups of cauliflower florets (approximately 1 pound of florets or a 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

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How to Prepare Kounoupithi Kapama: Greek Braised Cauliflower [Vegan, Gluten-Free]

In a 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 doneness (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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.