or Kounoupídi kokkinistó

So cauliflower, a love or hate affair? I plead guilty for avoiding this member of the brassica family as its odour is a bit… too strong, let’s say. But there is one wholesome way to enjoy and even love how your kitchen will smell: braised, spiced cauliflower. Or otherwise known in Greek as Kounoupídi kapamá. Fragrant cauliflower, the good way!

There is this saying going around on the www that always puts a smile on my face:

If cauliflower can become pizza, you my friend, can become anything!

I’m not the type for motivational quotes, so much is true, but when it comes to cauliflower oh my! This humble brassica doesn’t only have a pretty head neither its laurels rest with pizza. Cauliflower has been turned into rice and also steak, into mash and many more. It has also been grilled whole and dressed with shawarma, the latter being probably the winner for me.

In Greece, it often stands on a platter of boiled veg, along with some carrots and most likely courgettes. A simple, healthy salad that can accompany fish or, God forbid, a very strict, hospital style, diet. Grandma Dina, the one responsible for all my wonderful spiced, Smyrnan style dishes had a better way with cauliflower. It was braised and it was also spiced! A bit of cinnamon and clove can do wonders.

This braised cauliflower, also known as Kounoupídi kapamá has a delicious and very fragrant tomato sauce. It goes in the pot along with some potatoes traditionally but you can add anything else you fancy. Braised cauliflower is also cooked in abundant olive oil, so don’t hold back.

Print Recipe

Braised, spiced Cauliflower

Kounoupídi Kokkinistó or Kounoupídi kapamá

Course: Main Course

Cuisine: Greek

Servings: 4

Ingredients

• 50 ml extra virgin olive oil
• 1 large onion finely chopped
• 1 medium cauliflower cut into medium-size florets
• 1 tspground cinnamon
• 1 tbsp tomato paste
• 125 ml hot water
• 500 gr tomatoes
• ¼ tsp clove
• salt and black pepper to taste
• crusty bread to serve

Instructions

• Place a large saucepan over medium heat. Add the olive oil and onion and cook until the onion softens.
• Add the cauliflower florets and cook for a couple of minutes. Season with salt, pepper and ground cinnamon. Cook for a further 5 minutes, stirring regularly.
• Combine the tomato paste and water and mix until dissolved. Add the water to the saucepan, along with the grated tomatoes and cinnamon stick.
• Bring to the boil, reduce the heat to a simmer, cover and cook for 20-25 minutes until the cauliflower is tender.

For more latherá, healthy, olive oil dishes check out the recipes over here.

from London with love,

Eugenia

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