Kounoupidi kapama (braised cauliflower and potato stew)
Dimitra's Dishes · ♥ 345 likes · 13.9K views · 4 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- olive oil
Finely chop the onion and cook it in a large saucepan with plenty of olive oil over medium heat until soft and golden.
- 2 cloves garlic cloves
Add the grated garlic and warm through until just fragrant, without burning, which makes it bitter.
- 1½ lb golden small potatoes
- 1 head cauliflower
Peel the potatoes and cut into bite-sized pieces; remove the cauliflower stem and cut into bigger pieces; add both at once.
- salt
- freshly cracked black pepper
- crushed red pepper flakes
Season with salt, black pepper and, if liked, a little pinch of red pepper flakes.
- 1 can tomato sauce
- ½–1 cup water
Add the can of tomato sauce; rinse the can with half to one cup of water and add it.
Tomato sauce and balancing acidity
Bring to a boil, reduce to medium, cover and cook about 30 minutes until the potatoes are fork tender, mixing often and adding a little water if it dries out before the potatoes are cooked.
Taste and adjust salt and pepper; serve, with chopped parsley if liked.