5 from 10 votes

Mia Kouppa

https://miakouppa.com

Greek Braised Cauliflower, Kounoupidi Kapama

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!

Prep Time30

Cook Time1

Total Time1 30

Course: Light meal, Lunch, Main Course, Side Dish

Cuisine: Greek

Diet: Gluten Free, Vegan

Servings: people

Calories: 377kcal

Author: miakouppa

Equipment

roasting pan with a lid

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

US Customary - Metric

Instructions

Preheat oven to 350 °F
Lightly grease the bottom of your roasting pan.
In a bowl toss together the cauliflower and potatoes with salt and the juice of your lemon.
1 large head cauliflower, cut into florets, 1 tsp salt, 2-3 medium sized potatoes, cut into wedges, 1 lemon, juiced
Place the vegetables into your roasting pan and sprinkle them with the cinnamon and pepper.
1 tsp ground cinnamon, 1 tsp pepper
Mix together the tomato sauce or passata, olive oil and water and then pour the mixture over the vegetables.
3/4 cup (180 mL) tomato sauce or passata (strained tomatoes), 1/2 cup (125 mL) olive oil, 1 cup (250 mL) water
Cover your roasting pan and place it on the middle rack of the oven.
Cook for 60 minutes, remove cover and test for doneness. The cauliflower and potatoes should be soft and your kitchen should smell delicious.
Enjoy!

Notes

If you don't have a roasting pan with a lid, cover your pan with aluminum foil.

Nutrition