Name: Greek Braised Cauliflower, Kounoupidi Kapama
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 large head cauliflower, cut into florets; 2-3 medium sized potatoes, cut into wedges (optional, but highly recommended); 1 tsp salt; 1 lemon, juiced; 1 tsp ground cinnamon; 1 tsp pepper; 3/4 cup (180 mL) tomato sauce or passata (strained tomatoes); 1/2 cup (125 mL) olive oil; 1 cup (250 mL) water; oil for greasing bottom of roasting pan

Jump to Recipe Print Recipe Comments

A traditional and authentic Greek recipe for cauliflower and potatoes braised in a rich and fragrant tomato sauce, with plenty of olive oil. Kounoupidi kapama is rustic Greek food at its best and will make a cauliflower lover out of everyone!

Get ready folks. Here’s a novel idea. I present to you a cauliflower recipe in which you end up with…wait for it…cauliflower. Oh, you know what I’m talking about! The internet has been inundated lately with recipes that transform cauliflower into things it was never meant to be. You can find recipes for cauliflower rice, cauliflower hummus, cauliflower pizza crust, and something which is affectionately referred to as cauliflower steak. Seriously people, cauliflower can never be steak. Just stop it! Also, if you want a steak, just grill a steak!

Instead of those wild recipe ideas, I invite you to grab a head of cauliflower and go Greek! In this rustic and humble recipe, cauliflower is braised in a tomato and olive oil sauce along with potatoes. The ingredients are simple, the technique is no-fuss and the end result is fabulous! You are going to love my recipe for kounoupidi kapama!

In Greek, kounoupidi means cauliflower and kapama is a term used to refer to a cooking method where meat or vegetables are slowly braised in a rich, tomato-based sauce. Since the sauce also contains a fair amount of olive oil, this recipe is referred to as lathera, a category of recipes that includes other amazing dishes like Greek okra stewed in tomato sauce, Stewed green peas and Greek green beans with potatoes.

Why I love this recipe!

I am all for keeping things real! In this recipe, cauliflower remains the star cruciferous vegetable it was always meant to be. It is loaded with vitamins and minerals, particularly vitamin C, and low in calories, making cauliflower a food which we should incorporate more frequently into our diets.

In this recipe the cauliflower is slowly braised along with the potatoes and what results is a soft (but not mushy), deeply flavourful dish which can be served as a side or as a filling and satisfying vegan meal (especially with the addition of the potatoes).

Key ingredients

You truly do not need much to make this authentic Greek meal. You will need:

Cauliflower This cruciferous veggie is the star here, so the better and fresher your cauliflower, the better your meal will be! I like to look for large, firm heads of cauliflower without any brown spots and which feels firm to the touch. I also check out the stem and any attached leaves. If they are browning, I keep looking!

Potatoes Any white or yellow flesh potatoes will do in this recipe. I typically like to use Yukon Gold potatoes, but honestly, any potato will do just fine.

Tomato sauce I prefer to use homemade tomato sauce in my cooking (Have you seen my family tomato sauce recipe?). If I don’t have homemade tomato sauce though, I use a good quality jarred passata, or strained tomato.

Olive oil Good quality olive oil is a must in this recipe!

Lemon juice I only use freshly squeezed lemon juice but if you have to use bottled lemon juice, make sure that it is one without added water or other ingredients.

Cinnamon Yes, Greeks use cinnamon often in savoury dishes, especially ones which are lathera, that is braised or cooked in a tomato and olive oil sauce.

Salt & pepper Basic seasonings like salt and pepper make everything better!

How to make it

Preparation

Greek braised cauliflower, or kounoupidi kapama, is one of the easiest meals you can make. Start by prepping your veggies. Wash the cauliflower and then cut it up into large florets. Peel your potatoes and cut them into large wedges.

Preheat your oven and lightly grease the bottom of your roasting pan.

Instructions

Step 1
Toss your cauliflower and potatoes with the lemon juice and salt. Transfer the vegetables to the roasting pan, potatoes first, cauliflower on top.

Step 2
Sprinkle the top of your vegetables with cinnamon and pepper.

Roasted Cauliflower with spices and tomato sauce

Step 3
Mix together the tomato sauce, olive oil and water and pour this over the vegetables. Give your pot a shake to disperse the liquid.

Step 4
Cover your roasting pan and cook in the middle rack of your oven for about 60 minutes, or until your vegetables are soft (but not mushy).

Cooking tips

When choosing your roasting pan, select one large enough so that your vegetables will not be too crowded, but at the same time not so large that there is a lot of empty space. You should end up with a snug, at most double layer of vegetables in your pan.

I like to add the potatoes to the bottom of the pan and keep the cauliflower on top. I find that the vegetables cook best this way.

You can certainly make this cauliflower dish without the potatoes if you prefer; in fact, it may be more typical that way. I highly encourage the addition of potatoes though! If you do decide to go spud-less, keep in mind that the quantities of ingredients listed in the recipe may need to be reduced.

Frequently asked questions

Is only white cauliflower used to make kounoupidi kapama?

Cauliflower comes in so many pretty colours, but my parents are traditionalist who only deal with the common white variety. If you want to experiment with cauliflower of other colour (I have seen some gorgeous yellow and purple cauliflower varieties at the market), go ahead. I’m not sure how this will look when cooked (send me a picture!), but the taste should be the same as the original recipe.

How can I make sure that both my potatoes and cauliflower are cooked?

Potatoes will take longer to cook than the cauliflower, which is why I place them in the bottom of my roasting pan. Cut the potatoes into wedges (as if you are making my Roasted lemon potatoes). Your vegetables should both be fork tender after braising for 60 minutes in a 350 degree oven. If not, just let them cook a little longer.

If you love this recipe which stars cauliflower, I think you will also enjoy these rustic Greek meals:

Greek green beans with potatoes (Φασολάκια λαδερά με πατάτες)

Greek green bean stew with potatoes, or fasolakia ladera me patates, is a one-pot Greek meal that is made with fresh green beans, potatoes, olive oil, tomato sauce, onion, garlic, water and a few basic seasonings like salt and pepper. You will not believe how delicious a few simple ingredients can be. Growing up in…

Stewed green peas (Αρακάς λαδερός με ντομάτα)

Greek stewed green peas is a one pot meal that is full of amazing vegetables like peas, potatoes and carrots cooked in a tomato and olive oil base. Flavoured with fresh herbs, this is the perfect meal to serve along with some fresh bread and some olives. It falls in the category of Greek dishes…

Greek artichokes with fava beans (Aginares me koukia)

Authentic Greek artichoke and fava beans stew which is naturally vegan. This traditional Greek meal comes together in one pot, and if you can find frozen artichoke bottoms and fava beans, your meal will be as easy as it is healthy and delicious! Growing up Greek, meals like aginares me koukia were common! This dish…

Potatoes yahni (Greek potato stew)

A traditional Greek potato stew made with potatoes, celery, onion, garlic, and herbs cooked in a rich tomato and olive oil sauce. Kalamata olives are added for additional flavour and texture. Grab some bread and be sure to sop up the sauce of this rustic, humble and hearty Greek meal. Raise your hand if you…

How to serve

I like to serve kounoupidi kapama as a main meal, especially on fasting days when many abstain from eating meat, dairy and eggs. This is the perfect lenten meal! I typically serve this dish with a nice loaf of fresh bread. The sauce is meant to be sopped up and enjoyed! I will also serve some fresh lemon on the side, in case anyone wants to squeeze a bit over their meal.

Storing and reheating

Store any leftovers in a well covered container in the refrigerator for up to 3 days. To reheat, simply place in the microwave until heated through.

Be sure to sign up to our mailing list for all the Mia Kouppa news and our newsletters!

Pin this recipe if you like it!

We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment and star rating below! Also be sure to follow along with us, on Facebook, Instagram and Pinterest. We have lots of fun over there.

This post may contain some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

Recipe