Braised, spiced Cauliflower
Kounoupídi Kokkinistó or Kounoupídi kapamá
- 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.