Cauliflower in Tomato Sauce (AKA Koonoupithi Kapama)

We Greeks love our tomato based veggie dishes (that also have a lot of yummy and healthy olive oil) like my Greek style green beans with potatoes and chicken-meat optional, eggplant with potatoes, or my stuffed eggplant…and here is another one…cauliflower in tomato sauce. A simple dish to make that is filling and satisfying. Add some feta cheese and some yummy crusty bread with it then you have a wonderful vegetarian meal!

You will need:

• 1 small head cauliflower, cleaned and portioned into medium sized florets
• 1/4 cup olive oil
• 1/2 cup chopped or sliced onions or shallots
• 2 cups freshly blended tomatoes or canned tomatoes of your choice
• salt and pepper, to taste
• 1/2-1 cup water or broth, if needed

Steps:

1. Add olive oil to pot and add florets to lightly brown on most sides, on medium heat.
2. Throw in onions/shallots, and salt and pepper to taste, and give it a stir then cook for a couple of minutes.
3. Add tomatoes, stir and bring to a boil, then lower heat to low to simmer. Cook, partially covered, for 25-30 minutes.
4. After 25 minutes, check tenderness of your cauliflower. If it is fork tender/cooked through (you don’t want it falling apart) and the sauce has reduced then turn it off and you are ready to enjoy. Otherwise, cook for 10-15 minutes more (checking every 5 minutes).
5. When done, serve with feta and some bread for a meal, or you can also add a protein to go along with it.

Note: make sure that the liquid doesn’t dry up when cooking. If it looks like it may then add 1/2 cup water, or broth of your choice, at a time, until it’s cooked, as needed.

Kali Orexi!