Cauliflower in Cinnamon-Tomato Sauce
This cauliflower recipe that Marisa Churchill is sharing with us today has a very special sentimental value for her, since it comes from her beloved Yiayia (grandmother). I suggest you to read the article that posted at the Ηuffington Post to get a taste of the special relationship she had with her Yiayia and the value of this recipe.
Thank you Marisa for sharing!
Here is a “Recipe” for my Yiayia’s Kounoupidi Kapama, Cauliflower in Cinnamon-Tomato Sauce:
1 head of cauliflower
Extra virgin olive oil
1 Fresh tomato
Salt & pepper
Rinse the cauliflower and dry. Cut the cauliflower into 4 or 5 large pieces. Place a pot over medium high-heat and add about ¼ cup of extra virgin olive oil.
Add enough oil to thickly coat the bottom of the pot. Once hot, add the cauliflower browning on all sides.
Once browned, reduce the heat to medium low and add a fair amount of cinnamon, enough to make the dish fragrant but not overwhelm.
Add some salt and pepper, and a can of good quality diced tomatoes. Dice one fresh tomato and add that in as well. Stir all the ingredients together.
Add a little bit of water, just enough to bring the tomato mixture to a sauce-like consistency. Cover the pot and cook for about 20 minutes.
Add the peas, about 1 cup, and cook for an additional 5 minutes, or until the peas are cooked through.
Add more salt and pepper if needed. Serve the kounoupidi at room temperature with rice.