Main Course

Kounoupidi Kapama (Cauliflower Stew)

Prep

15 mins

Cook

40 mins

Servings

GreekEasyDinnerVegetarianGluten FreeDairy Free

About this dish

Kounoupidi kapama is a classic Greek stew where tender cauliflower is slow-cooked with tomatoes, olive oil, and aromatic spices until it practically melts in your mouth. It's a hearty, comforting dish that turns a humble vegetable into the star of the table—OPA!

Ingredients

UK and US measurements are both included for every recipe.

Cauliflower

vegetable

1 large head, cut into florets

Imperial: 1 large head about 2 lbs

Extra virgin olive oil

fat

1/4 cup 60 ml

Imperial: 1/4 cup

Yellow onion

vegetable

1 large thinly sliced

Imperial: 1 large

Garlic cloves

vegetable

4 minced

Tomato paste

vegetable

2 tablespoons 30 g

Imperial: 2 tablespoons

Crushed tomatoes

vegetable

400 g can or 14 oz

Imperial: 14 oz

Water

liquid

1 cup 240 ml

Imperial: 1 cup

Cinnamon stick

spice

1 small stick

Allspice berries

spice

4 to 6

Bay leaf

herb

Salt

seasoning

1 teaspoon 6 g

Imperial: 1 teaspoon

Black pepper

spice

1/2 teaspoon ground

Imperial: 1/2 teaspoon

Fresh dill

herb

2 tablespoons chopped

Imperial: 2 tablespoons

Fresh parsley

herb

2 tablespoons chopped plus more for garnish

Imperial: 2 tablespoons plus more for garnish

Lemon juice

fruit

1 tablespoon 15 ml

Imperial: 1 tablespoon

Method

Sauté the onion

7 mins

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the sliced onion and sauté until golden, about 7 minutes.

Add garlic and tomato paste

2 mins

Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the tomato paste and stir constantly for 1 minute to caramelize it slightly.

Add tomatoes and spices

5 mins

Pour in the crushed tomatoes, water, and all the spices (cinnamon stick, allspice berries, bay leaf), along with the salt and pepper. Stir well and bring to a gentle simmer.

Crumble the cauliflower

2 mins

Add the cauliflower florets to the pot. Toss everything together so the cauliflower is coated in the fragrant tomato sauce. The pot looks comforting already. Cover with a lid, leaving it slightly ajar.

Slow cook until tender

35 mins

Reduce heat to low and let it simmer gently for 30 to 35 minutes, stirring occasionally, until the cauliflower is soft and the sauce has thickened. Resist the urge to stir too roughly—you want distinct pieces, not mush.

Finish with herbs

2 mins

After the cooking, add the fresh dill and parsley, and a splash of lemon juice if using. Gently stir. Taste for seasoning and give it a final adjustment—maybe a bit more salt if needed.

Equipment

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Nutrition facts

360 kcal

Calories

7 g

Protein

25 g

Carbohydrates

24 g

Fat

8 g

Fiber

680 mg

Sodium

Tips

Serve the stew with crusty bread to soak up all the luscious tomato goodness—trust me, you won't want to waste a drop.
If you prefer a chunkier stew, leave the cauliflower florets whole, if you like it more integrated, break them into smaller pieces before cooking.
This dish actually tastes even better the next day as the flavors meld together, so feel free to make it a day ahead.

Serving suggestions

Serve warm, drizzled with a little extra virgin olive oil and sprinkled with fresh parsley. Pair with crusty bread or over a mound of fluffy rice to soak up the sauce. It's also lovely alongside roasted potatoes or a simple Greek salad.

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Recipe by

Eleni Papadakis

Specialises in Greek cuisine

Eleni is a taverna owner who throws plates (ceremonially) and oregano (liberally). Her tzatziki has healing properties.

Describe yourself in three words: Loud, generous, 'OPA!' energy.