Greek cuisine · Vegetable Dishes

Kounoupidi Kapama

Cauliflower florets simmer with onions, tomatoes, and bay leaf in olive oil into a soft, mild vegetable stew.

Ingredients · for 4 servings

• 1 cauliflower (about 1 kg)
• 2 onions
• 1 can chopped tomatoes (400 g)
• 1 tbsp tomato paste
• 2 bay leaves
• 6 tbsp olive oil
• 1 tsp sugar
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Trim the cauliflower and break it into medium florets; cut the onions into thin strips.
2. Heat the olive oil in a wide pot and sauté the onions over medium heat for 6–8 min. until soft and golden.
3. Add the tomato paste and fry for 1 min., then stir in the chopped tomatoes, bay leaves, sugar, salt, and pepper.
4. Add the cauliflower florets, pour in 150 ml water, and gently toss everything so the florets are coated.
5. Cover and braise over low heat for 25–30 min. until the cauliflower is tender and the sauce has thickened to a deep red.
6. Remove the bay leaves, sprinkle with chopped parsley, and serve warm once the olive oil sits clear on top.