Greek Cauliflower (Kounoupidi Kapama)

My simple braised Greek cauliflower dish is a flavour powerhouse. Cooked in delicious olive oil and tomato sauce and scented with aromatic cinnamon, this cheap and cheerful vegan dish is ready in thirty minutes!

Why you'll love this recipe

• It's a traditional Greek recipe focusing on simple, humble, healthy ingredients. (This dish featured heavily in my childhood due to my mother's insistence on eating more veggies!). 
• It's naturally vegan - perfect if you like eating a plant-based diet. Oh!  And it's gluten-free, dairy-free and low carb too (if that's your thing!). 
• It's quick. If you're prepared, you can have dinner ready in forty-five minutes. 
• It's flexible. Serve the braised cauliflower as a main meal (Greeks like to serve it with a hunk of feta on the side), and make sure you have plenty of Greek bread - to mop up that beautiful sauce. 

Ingredients and substitutions 

• Cauliflower: I used a medium-large cauliflower for this dish. I then broke or cut it into florets. You can also use frozen cauliflower if you're in a pinch. 
• Olive Oil: I'm using Greek extra virgin olive oil. You can substitute it with the preferred oil of your choice, but I will be biased and say to use Greek olive oil!
• Onion: I'm using one red onion. You can sub with a brown onion if you prefer. 
• Garlic: A few cloves are fine. 
• Tomatoes: I'm using canned tomatoes(approximately half a can), but you can easily substitute them with fresh grated tomatoes, passata, or puree. Try not to add too much tomato, as this can cause the dish to become acidic. 
• Cinnamon is the magic and secret ingredient! Use a whole stick of good-quality cinnamon or substitute ground cinnamon. 
• Water or stock(not pictured): I use water, but you can amp up the flavours with good-quality chicken stock. 
• Seasonings(not pictured): Salt and pepper. Adjust to your liking. 

How to make Greek cauliflower 

1. Step 1: Chop the cauliflower into florets. Alternatively, separate them with your hands at their natural breaking points. 

2. Step 2: Heat the olive oil in a saucepan over medium to high heat. Add the cauliflower florets and sauté until slightly caramelised (about 5 minutes).

3. Step 3: Using a slotted spoon, remove the cooked florets and place them in a separate bowl. 

4. Step 4: Add the onions and garlic and cook until translucent.

5. Step 5: Return the cooked cauliflower to the pot, followed by the tomatoes, cinnamon stick, and seasonings. 

6. Step 6: Add the water or stock if using, and stir well to combine.

7. Step 7: Bring the braised cauliflower to a boil, then reduce the temperature to low. Cover and cook until tender (about 15-20 minutes). 

8. Step 8: Serve with feta cheese and Greek bread. 

Expert Tips for a Successful Recipe

1. Make sure the florets are all even-sized. (This will ensure everything cooks evenly). 
2. Don't be afraid to use extra virgin olive oil to fry - Greeks always do it!
3. Use the tomatoes sparingly in this cauliflower stew. Don't overdo it, as this will cause the dish to be "tomato-heavy". 
4. The cinnamon is a must! I know it sounds odd, but trust me - it is a flavour enhancer in this recipe! You can also add a few allspice berries to complement the flavours. 
5. Use a knife to pierce the cauliflower - to ensure it is cooked through. It should slide in easily, indicating that it's ready. (This step will depend on the size of your florets - mine took just under 20 minutes). 
6. If you want to make this more of a hearty meal, add a few chopped potatoes cut into wedges. Braise the potatoes in the olive oil in the first step, then remove the cauliflower. Make the sauce and add potatoes first, and then five minutes later, add the cauliflower and cook until done. 

Serving Suggestions 

Traditionally, this Greek cauliflower dish is served with feta and Greek bread. However, it can easily be served as a side dish to Greek lamb and roasted Greek potatoes. 

For something a little extra, try adding some crumbled feta on top when serving. The feta becomes soft and adds another level of flavour. 

Storing

If you have any leftovers - place them in an airtight container and eat within a few days. I usually heat any leftover cauliflower the next day in the microwave at medium power for about four minutes.

Alternatively, place the Greek cauliflower with its juices in a pot and cook medium-low until heated through.

Video - how to make it

More Greek Vegetarian Recipes

📖 Recipe

Greek Cauliflower

4.34 from 3 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 4 serves

Cuisine: Greek

Author: Peter G

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My simple braised Greek cauliflower dish is a flavour powerhouse. Cooked in delicious olive oil and tomato sauce and scented with aromatic cinnamon, this cheap and cheerful vegan dish is ready in thirty minutes!

Video

Conversions

Metric - US Customary

Ingredients 

1x2x3x

• ▢ 1 head cauliflower, medium to large size
• ▢ 120 ml olive oil, extra-virgin
• ▢ 1 onion , finely chopped
• ▢ 2 garlic cloves, finely chopped
• ▢ 200 grams canned tomatoes, (half a can) (see note 1)
• ▢ 1 cinnamon stick, (see note 2)
• ▢ 250 ml water, or chicken stock
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper

Instructions 

• Chop the cauliflower into florets. Alternatively, separate them with your hands at their natural breaking points.
• Heat the olive oil in a saucepan over medium to high heat. Add the cauliflower florets and sauté until slightly caramelised (about 5 minutes).
• Using a slotted spoon, remove the cooked florets and place them in a separate bowl.
• Add the onions and garlic and cook until translucent.
• Return the cooked cauliflower to the pot, followed by the tomatoes, cinnamon stick, and seasonings.
• Add the water or stock if using, and stir well to combine.
• Bring the braised cauliflower to a boil, then reduce the temperature to low. Cover and cook until tender (about 15-20 minutes).
• Serve with feta cheese and Greek bread.

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Peter's Tips →

1. You can sub with pureed tomatoes or passata or 2 freshly grated tomatoes. 
2. Sub with ground cinnamon - approx. 1-2 tsps. Be wary as cinnamon is quite strong. 
3. Make sure the florets are all even-sized. (This will ensure everything cooks evenly). 
4. Don't be afraid to use extra virgin olive oil to fry - Greeks always do it!
5. Use the tomatoes sparingly in this cauliflower stew. Don't overdo it, as this will cause the dish to be "tomato-heavy". 
6. The cinnamon is a must! I know it sounds odd, but trust me - it is a flavour enhancer in this recipe! You can also add a few allspice berries to complement the flavours. 
7. Use a knife to pierce the cauliflower - to ensure it is cooked through. It should slide in easily, indicating that it's ready. (This step will depend on the size of your florets - mine took just under 20 minutes). 

Nutrition

Serving: 1 serves | Calories: 275 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 28 g | Saturated Fat: 4 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Souvlaki For the Soul

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This post was originally published in July 2012 but was updated with new information and pictures in June 2024.