Kounaoupithi Me Saltsa Braised Cauliflower
Experience the comforting flavors of the Mediterranean with Kounaoupithi Me Saltsa, a vibrant dish of braised cauliflower simmered to tender perfection in a fragrant tomato-based sauce. This simple yet elegant Greek-inspired recipe combines hearty cauliflower florets with aromatic spices like cinnamon and oregano, along with a touch of garlic and onion for depth. The addition of vegetable stock ensures a rich, flavorful base, while a garnish of fresh parsley brightens up the presentation. Perfect as a main course served with crusty bread or as a robust side dish alongside your favorite Mediterranean fare, this one-pot meal is not only easy to prepare but also effortlessly satisfying. Whether you're embracing plant-based dining or looking to elevate your weekly menu, this recipe delivers a wholesome taste of the Aegean in just under an hour!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 4 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 3 minced garlic cloves
- 400 grams canned crushed tomatoes
- 1 cup vegetable stock
- 0.25 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Begin by preparing the cauliflower. Remove the outer leaves and trim the stem, then cut the cauliflower into medium-sized florets. Rinse well under cold water and set aside.
Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the crushed tomatoes, vegetable stock, ground cinnamon, oregano, bay leaf, salt, and black pepper to the pot. Stir well to combine and bring the mixture to a gentle simmer.
Carefully place the cauliflower florets into the tomato sauce, ensuring they are mostly submerged.
Cover the pot with a lid, reduce the heat to low, and let the cauliflower braise for 25-30 minutes, or until tender but still holding its shape. Stir occasionally and spoon sauce over the florets as needed.
Once the cauliflower is cooked, remove the bay leaf and adjust seasoning with more salt or pepper, if necessary.
Transfer the braised cauliflower to a serving dish and garnish with freshly chopped parsley.
Serve hot as a main course with crusty bread or as a side dish to complement other Mediterranean-inspired dishes.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 40.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4535 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
