A traditional Greek recipe for cauliflower and potatoes slowly braised in a fragrant tomato and olive oil sauce. Greek braised cauliflower, known as kounoupidi kapama, is rustic, simple, and full of warm Mediterranean flavor. It’s an excellent dish for cauliflower lovers and anyone who enjoys comforting, vegetarian meals.
There’s no need to remake cauliflower into something it’s not. This recipe celebrates cauliflower as itself: tender florets cooked with potatoes in a rich tomato sauce. Keep the ingredients simple, follow an easy technique, and you’ll end up with a homey, deeply flavored dish that works as a side or a satisfying vegan main.
In Greek, kounoupidi means cauliflower and kapama refers to a method of slow braising in a tomato-based sauce. Because this dish uses a generous amount of olive oil in the sauce, it falls into the lathera family—traditional Greek recipes stewed in tomato and oil.
Why I love this recipe
This recipe keeps things real: cauliflower stays cauliflower, a nutritious cruciferous vegetable rich in vitamin C and low in calories. Braising the cauliflower with potatoes yields tender pieces that hold their shape without turning mushy, creating a comforting texture and a sauce that’s perfect for mopping up with bread.
Key ingredients
You don’t need many ingredients to make authentic kounoupidi kapama. The essentials are:
- Cauliflower – Choose a large, firm head without brown spots. Freshness makes a difference.
- Potatoes – Any white or yellow-fleshed potato works; Yukon Golds are ideal but not required.
- Tomato sauce – Homemade tomato sauce is best, but good-quality strained tomatoes (passata) work well.
- Olive oil – Use a flavorful, good-quality extra virgin olive oil.
- Lemon juice – Freshly squeezed is preferred to brighten the dish.
- Cinnamon – A small amount adds classic Greek savory warmth to the tomato sauce.
- Salt & pepper – Simple seasonings to taste.
How to make it
Preparation
This is one of the easiest Greek braises to prepare. Wash and cut the cauliflower into large florets. Peel and cut potatoes into large wedges. Preheat the oven and lightly grease the bottom of a roasting pan.
Instructions
Step 1
Toss cauliflower florets and potato wedges with lemon juice and salt. Arrange the potatoes on the bottom of the greased roasting pan and place cauliflower on top.
Step 2
Sprinkle ground cinnamon and freshly ground black pepper over the vegetables.
Step 3
Blend the tomato sauce (or passata) with olive oil and water, then pour evenly over the vegetables. Gently shake the pan so the liquid spreads between the pieces.
Step 4
Cover the roasting pan and bake on the middle rack for about 60 minutes at 350°F (175°C), or until the potatoes and cauliflower are tender but not falling apart. Remove the lid near the end if you prefer a slightly reduced sauce.
Cooking tips
- Choose a roasting pan that holds the vegetables in a snug single layer or at most a double layer so they cook evenly.
- Place the potatoes on the bottom and the cauliflower on top; potatoes take longer to cook and will benefit from direct contact with the pan.
- If you prefer to omit potatoes, reduce the quantities of liquid and cooking time slightly since cauliflower will cook faster.
Frequently asked questions
Can colored cauliflower be used?
Yes. You can use purple or yellow cauliflower varieties if you like. The flavor will be similar, though the color may change during cooking. If you try a different color, the dish will look unique and attractive.
How can I ensure both potatoes and cauliflower are cooked?
Cut potatoes into large wedges so they cook evenly. Keeping potatoes on the bottom of the pan helps them soften through the braising process. After about 60 minutes at 350°F, both should be fork tender; if not, continue cooking until done.
Related recipes
If you enjoy this style of Greek lathera—vegetables braised in tomato and olive oil—you may also like other rustic dishes: stewed green beans with potatoes, stewed green peas in tomato sauce, and artichokes with fava beans. These meals share the same comforting, simple approach to flavor.
How to serve
Kounoupidi kapama is great as a main on meatless days or as a side to grilled fish or roasted meat. Serve with crusty bread to soak up the sauce and offer fresh lemon wedges for squeezing over individual portions.
Storing and reheating
Store leftovers in a sealed container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop until warmed through.
Recipe
Greek Braised Cauliflower (Kounoupidi Kapama)
Serves: 4 • Prep time: 30 minutes • Cook time: 1 hour • Calories: 377 kcal (per serving)
Ingredients
- 1 large head cauliflower, cut into florets
- 2–3 medium potatoes, peeled and cut into wedges (optional but recommended)
- 1 tsp salt
- Juice of 1 lemon
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 3/4 cup (180 mL) tomato sauce or passata
- 1/2 cup (125 mL) olive oil
- 1 cup (250 mL) water
- Oil for greasing the roasting pan
Instructions
- Preheat oven to 350°F (175°C). Lightly grease the bottom of a roasting pan.
- In a bowl toss the cauliflower florets and potato wedges with salt and lemon juice.
- Place the potatoes in the bottom of the pan and arrange the cauliflower on top. Sprinkle with cinnamon and pepper.
- Mix the tomato sauce, olive oil and water. Pour evenly over the vegetables and gently shake the pan to distribute the liquid.
- Cover the pan and bake on the middle rack for about 60 minutes, or until the vegetables are tender. Remove the cover near the end if you prefer a thicker sauce.
- Serve warm with bread and lemon wedges, if desired. Enjoy.
Notes
If you don’t have a roasting pan with a lid, cover the pan tightly with aluminum foil for braising. Adjust cooking time if using only cauliflower or if using unusually large potato pieces.