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Tomato-Braised Cauliflower with Feta and Mint
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.
medium yellow onion, halved and thinly sliced
01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, cauliflower and ¼ teaspoon salt, then cook, stirring often, until the onion is browned and the cauliflower is golden brown in spots, about 10 minutes.
This was so delicious. I finished the last of it for lunch today, and I'm so sad it's gone.