Kounoupidi Kapama Braised Cauliflower Recipe

Ever wondered how to transform a humble cauliflower into a cozy, flavor-packed dish that feels like a warm hug? Let me introduce you to my go-to braised cauliflower recipe, where aromatic spices and tangy tomatoes come together to make magic happen right in your kitchen!

Kounoupidi Kapama, or Braised Cauliflower, is a delightful dish that I love for its rich flavors and nutritional benefits. This dish features tender cauliflower florets that are sautéed in olive oil, with onions and garlic.

They are then simmered in a spiced tomato sauce, which includes cinnamon and allspice. This makes for an excellent vegetarian option that is packed with vitamins.

It derives those vitamins from not only the fresh parsley that is in it but from the vegetable broth as well, which makes it both healthy and delicious.

Kounoupidi Kapama Braised Cauliflower Recipe Ingredients

• Cauliflower: Rich in fiber and vitamins, low in calories.
• Olive Oil: Contains healthy fats, supports heart health.
• Onion: Adds depth of flavor, contains antioxidants.
• Garlic: Offers health benefits, enhances savory taste.
• Diced Tomatoes: Source of vitamins, adds acidity and brightness.
• Cinnamon: Warm spice, aids in reducing inflammation.
• Allspice: Aromatic spice, introduces a sweet and peppery flavor.

Kounoupidi Kapama Braised Cauliflower Recipe Ingredient Quantities

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup water or vegetable broth
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

How to Make this Kounoupidi Kapama Braised Cauliflower Recipe

1. In a large pot over medium heat, warm the olive oil. To the pot, add the diced onion and cook until it is translucent, about 5 minutes.

2. Add the minced garlic and cook for one more minute, or until aromatic.

3. Add the tomato paste to the pot and cook for 2 minutes, stirring to combine with the onion and garlic.

4. Drop in the diced tomatoes, along with their juices, and combine thoroughly.

5. Combine the spices with the tomato mixture by adding ground cinnamon, ground allspice, a bay leaf, salt, and pepper.

6. Carefully place the cauliflower florets in the pot, stirring to coat them with the sauce.

7. Add the water or vegetable broth, then bring the mixture to a simmer.

8. Put on the pot’s cover. Turn the heat down to low. Allow the mixture to reach a steady simmer, maintaining it there for about 25 to 30 minutes. After this length of time, the cauliflower should be done and fully tender.

9. Take out the bay leaf and if necessary, adjust the seasonings with a little more salt and pepper.

10. Braised cauliflower should be served with fresh parsley as a garnish and lemon wedges that can be squeezed over the dish.

Kounoupidi Kapama Braised Cauliflower Recipe Equipment Needed

1. Large pot with a lid
2. Wooden spoon or spatula for stirring
3. Chef’s knife for chopping ingredients
4. Cutting board
5. Measuring spoons
6. Measuring cup

FAQ

• Can I use frozen cauliflower instead of fresh?You can indeed use frozen cauliflower, but be sure to thaw it first and then dry it thoroughly. Any excess moisture will interfere with the desired results.
• What can I substitute for allspice?You can use ground cinnamon, nutmeg, and cloves mixed together as a substitute for allspice if you can’t find it.
• How long will leftovers last?Leftovers may be kept in a sealed container in the refrigerator for as long as three days.
• Can I make this dish in advance?Indeed, Kounoupidi Kapama can be prepared one day in advance, allowing its flavors to deepen. Reheat gently before you serve it.
• What should I serve with this dish?It goes well with crusty bread, rice, or quinoa to soak up the lovely sauce.
• Is this dish vegan?Indeed, the recipe is vegan; it calls for vegetable broth and plant-based components.
• Can I add other vegetables?Adding carrots or potatoes can enhance the dish; adjust cooking times accordingly.

Kounoupidi Kapama Braised Cauliflower Recipe Substitutions and Variations

Substitute avocado oil or sunflower oil for olive oil.
Replace the large onion with two medium shallots or a bunch of green onions.
Substitute 1/4 teaspoon garlic powder for garlic cloves if the recipe demands fresh garlic but you cannot find it.
For diced tomatoes, use either fresh tomatoes (about 2-3 medium-sized) or canned crushed tomatoes.
In case tomato paste is unavailable, one can use 3 tablespoons of ketchup or a thick tomato puree as an alternative.

Pro Tips

1. Roast the Cauliflower First For added depth of flavor and a bit of texture, consider roasting the cauliflower florets in the oven with a drizzle of olive oil and a sprinkle of salt for about 20 minutes at 400°F (200°C) before adding them to the pot. This will give them a nice caramelization that enhances the dish.

2. Use Fresh Spices Make sure your ground cinnamon and allspice are fresh for the best flavor. Spices can lose their potency over time, so check that they’re aromatic and flavorful before using them.

3. Enhance with Additional Veggies Add diced bell peppers or sliced mushrooms when cooking the onions to incorporate more vegetables and flavors into the dish. This will add more complexity and nutrition.

4. Deglaze with Wine After adding the tomato paste, you can deglaze the pot with a splash of white wine before adding the diced tomatoes. This adds a nice layer of acidity and richness to the sauce.

5. Finish with a Drizzle of Olive Oil Before serving, drizzle a little high-quality olive oil over the finished dish for added richness and to enhance the flavors of the spices and tomatoes.