KOUNOUPIDI KAPAMA
Kounoupidi kapama hails from the Peloponnese region of Greece, where simple, hearty ingredients and slow, soulful cooking rule the day. The name literally translates to “cauliflower braise” and, true to form, it’s a rustic dish built around tender cauliflower florets simmered in a rich tomato based sauce often enlivened with cinnamon or all spice, and sometimes a splash of red wine or vinegar for depth. Traditionally the cauliflower stews until it soaks up the savoury sweet spices and the sauce reduces to a glossy finish. Some versions add potatoes or carrots for bulk, while others keep it strictly cauliflower to let the vegetable shine. It’s typically finished with plenty of olive oil and served with crusty bread or alongside fish and grilled meats.
The beauty of kounoupidi kapama is its glorious simplicity. Minimal ingredients, straightforward technique, and maximum comfort. When cauliflower is in season, in Australia that’s mainly late autumn through winter, roughly May to August, the florets are at their sweetest and most compact, which makes for the best texture and flavour in the braise. Cooking it slowly lets the cauliflower soften without falling apart, the spices meld into the tomatoes, and the final dish tastes like the kitchen has been perfumed by home cooked nostalgia. It’s a perfect make ahead winter warmer and a brilliant way to spotlight seasonal cauliflower at its peak.
KOUNOUPIDI KAPAMA
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KOUNOUPIDI KAPAMA 〰️
Time: 1 hour
Serves: 4
1 large cauliflower, outer leaves removed and washed
1 red onion, roughly diced
5 garlic cloves, thinly sliced
1 cinnamon stick
1 can crushed tomatoes
Fresh cracked black pepper, to taste
Salt, to taste
Extra virgin olive oil
Garnish: Roughly chopped fresh parsley
Place large heavy pot on high heat with a drizzle of oil and bring up to a steaming temperature. As it heats, cut the cauliflower into florets, around medium size. Once pan is hot, add half the cauliflower florets and sear until deep charring/burn occurs on two sides. Remove once charred and repeat process with second batch, before removing and placing to the side once charred.
Lower heat to medium low and add in the red onion with a pinch of salt and saute down for 5 minutes adding water if needed to not let the onion burn. Add in garlic and mix through for a minute before adding in cinnamon and cracked black pepper and mix through with a bit more oil for a minute. Add the cauliflower back in along with the can crushed tomatoes and the can worth of water. Mix through season with salt and bring to a simmer.
Once simmer is reached, place lid on top, lower heat and simmer covered for 20 minutes. Remove lid and simmer uncovered for another 15-20 minutes or until the sauce has thickened and the cauliflower is cooked through but still has some bite. Season with salt to taste.
Serve onto a plate as is or with rice or bread, finish with fresh parsley and enjoy.