Tomato-Braised Cauliflower with Feta and Mint | Christopher Kimball’s Milk Street

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Milk Street Recipe

Tomato-Braised Cauliflower with Feta and Mint

45 minutes

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.

4

Servings

Tip

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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