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Braised, spiced Cauliflower

Kounoupídi Kokkinistó or Kounoupídi kapamá
Course: Main Course
Cuisine: Greek
Servings: 4


  • 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


  • 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.