Greek-Style Braised Cauliflower: Kounoupidi Kapama

Greek-Style Braised Cauliflower: Kounoupidi Kapama

Get this recipe with exact measurements on my website:

Serves 4:
½ cup olive oil
1 cauliflower cut into florets
1 onion, finely chopped
2 garlic cloves, grated
1 cinnamon stick
Salt and black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
1 (16 ounces) can tomatoes, pureed
¼ cup water
Feta cheese for serving, optional

Warm the oil in a pot or wide skillet over medium heat.
Add the cauliflower florets and cook them for 8-10 minutes or until golden brown. They do not have to become golden brown on all sides.
Remove the cauliflower and set on aside on a plate.
Cook the onions in the oil for 10 minutes or until soft and golden. Add the garlic and warm through about 30 seconds taking care not to burn it.
Add the pureed tomatoes, the cauliflower, cinnamon stick, and all of the remaining seasonings and spices. Bring to a boil, cover the pot and reduce the heat to medium-low. Cook until cauliflower is tender. About 25 minutes.
Remove lid and increase the heat if necessary and cook 5 more minutes or until the sauce thickens. Taste and adjust seasoning if needed.
Serve topped with some feta cheese. Enjoy!

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