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Tomato-Braised Cauliflower with Feta and Mint

4 Servings

45 minutes

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This is our version of the classic Greek dish called kounoupithi kapama. Browned then braised gently until fully tender, mild cauliflower florets—cut large to give them substance—pick up the fruitiness of olive oil and the savory-sweet notes of a garlicky, lightly spiced tomato sauce. Raisins simmered into the mix add pops of sweetness, and feta and mint finish the dish with layers of saltiness and bracing herbal notes. If you like, also sprinkle on some toasted sliced almonds for texture. Serve this vegetarian braise with a simple rice or orzo pilaf, or with bread.




Don’t use a head of cauliflower larger than 2 pounds. The florets and sliced onion will end up crowded in the pot, which will affect browning and braising. Don’t ** be afraid to let the tomato paste brown and cling to the bottom of the pot, as this helps develop flavor.

45 minutes



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Nat B.
December 20, 2022
Very very nice
This was an extremely simple recipe with the perfect balance of flavors…. Looking forward to leftovers tomorrow!
Michael Y.
December 27, 2022
Very good
This is excellent. I've got a couple of suggestions if you try this: Make sure your cauliflower florets are a good size so they dont disintegrate while cooking; try not to burn the garlic as it might add a little bitterness to the sauce; reduce the water by 1/4 cup so the cauliflower isnt too mushy; bring the red pepper flakes down a little. I will definitely make this again!
Kristin B.
December 18, 2023
Well balanced
What a beautiful balance of flavors. This will be in heavy rotation all winter.
Susan M.

This was so delicious. I finished the last of it for lunch today, and I'm so sad it's gone.