📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, Kounoupidi Kapama transforms the humble cauliflower into a melt-in-your-mouth masterpiece bathed in a rich, olive oil-based tomato sauce. Infused with the warm, aromatic notes of cinnamon and cloves, this dish highlights the rustic elegance of Mediterranean home cooking. It is a comforting, plant-based meal that proves how simple vegetables can become deeply flavorful when simmered with patience and high-quality Greek pantry staples.
🥗 Ingredients
Main Ingredients
- 1 large head Cauliflower (cut into large florets, about 1.2kg)
- 1/2 cup Extra Virgin Olive Oil (divided into two portions)
- 1 large Red Onion (finely diced)
- 3 cloves Garlic (thinly sliced)
The Braising Liquid
- 1 tablespoon Tomato Paste (double concentrated)
- 1.5 cups Crushed Tomatoes (canned or very ripe grated fresh tomatoes)
- 1/2 cup Dry Red Wine (Agiorgitiko or a similar medium-bodied red)
- 1 cup Vegetable Broth or Water (hot)
- 1/2 teaspoon Honey or Sugar (to balance the acidity)
Herbs and Spices
- 1 piece Cinnamon Stick (whole)
- 3-4 pieces Whole Cloves
- 1 piece Bay Leaf (dried)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Ground Cumin (optional for earthiness)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 cup Feta Cheese (crumbled, for serving)
👨🍳 Instructions
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1
Prepare the cauliflower by removing the outer leaves and cutting the head into large, bite-sized florets. Rinse them thoroughly under cold water and pat them dry with a kitchen towel.
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2
In a large, wide pot or a deep sauté pan, heat 3 tablespoons of the olive oil over medium-high heat. Working in batches, lightly sear the cauliflower florets until they develop golden-brown edges. Remove them from the pot and set aside.
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3
Add the remaining olive oil to the same pot. Lower the heat to medium and add the diced onion. Sauté for 5-7 minutes until translucent and soft.
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4
Add the sliced garlic and the tomato paste. Stir constantly for 2 minutes to 'toast' the paste, which deepens the flavor and removes the metallic edge.
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5
Deglaze the pan by pouring in the red wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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6
Pour in the crushed tomatoes and the hot vegetable broth or water. Stir in the honey, cinnamon stick, cloves, bay leaf, salt, pepper, and cumin if using.
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7
Carefully return the seared cauliflower florets to the pot. Gently toss them to ensure they are well-coated in the tomato sauce.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer the cauliflower for 25-30 minutes. The cauliflower should be very tender when pierced with a fork but not falling apart into a mush.
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10
Remove the lid and check the sauce. If it is too thin, simmer uncovered for another 5 minutes to allow the sauce to thicken and the oil to separate (a sign of a true 'lathero' dish).
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11
Taste and adjust the seasoning with more salt or pepper if needed. Remove the cinnamon stick, cloves, and bay leaf before serving.
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12
Drizzle with a final touch of raw olive oil and sprinkle with fresh parsley. Let the dish rest for 10 minutes before serving; 'lathera' are best enjoyed warm or at room temperature.
💡 Chef's Tips
Don't cut the cauliflower florets too small; large pieces hold their shape better during the long braising process. Searing the cauliflower first is the secret to a rich flavor profile—don't skip this step! For an authentic 'lathero' finish, wait until you see the oil 'separating' from the tomato sauce at the edges of the pot. If you prefer a spicier kick, add a pinch of red chili flakes when sautéing the garlic. Avoid stirring the pot too vigorously once the cauliflower is tender; instead, gently shake the pot to redistribute the sauce.
🍽️ Serving Suggestions
Serve with a generous block of salty Greek Feta cheese on the side or crumbled on top. Pair with thick slices of crusty sourdough bread to soak up every drop of the aromatic tomato and olive oil sauce. Serve alongside a simple pilaf or roasted lemon potatoes for a more filling meal. A crisp, dry white wine like an Assyrtiko or a light Greek rosé complements the acidity of the tomatoes perfectly. Enjoy as part of a meze spread with Kalamata olives and a fresh cucumber-tomato salad.