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Kounoupidi (Braised Cauliflower)

Servings: 8 to 10

This robust yet light vegan side is a great accompaniment to any meal. For a thicker sauce, remove the cauliflower with a slotted spoon once it’s tender, and reduce the braising liquid before adding the cauliflower back in.


  • 3 Tbs. olive oil; more for drizzling
  • 1 large white onion, finely chopped
  • 4 large cloves garlic, thinly sliced
  • 2 large ribs celery, thinly sliced
  • 1 large carrot, peeled and cut crosswise into 1/4-inch rounds
  • 3 Tbs. tomato paste
  • 3 cups canned crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 medium heads cauliflower, cut into bite-size florets (about 10 cups)

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 320
  • Carbohydrates (g): 14
  • Fiber (g): 5
  • Sugar (g): 7
  • Protein (g): 4


  • Put a large Dutch oven or other heavy-duty pot over medium heat, and heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to soften and turn golden-brown in places, 6 to 7 minutes. Add the garlic, and cook just until fragrant, about 30 seconds. Add the celery and carrot, and continue to cook, stirring occasionally, until beginning to soften and turn golden-brown in places, about 5 minutes. Add the tomato paste, stirring constantly to combine and scraping the bottom of the pot to prevent sticking, about 1 minute. Add the tomatoes, 1 tsp. salt, and 1/2 tsp. pepper, and continue to cook, stirring often, until the tomatoes thicken slightly, 4 to 5 minutes. Add 4 cups water and the cauliflower, raise the heat to high, and bring to a boil. Reduce the heat to low, and simmer with the cover ajar, stirring occasionally, until the cauliflower is tender, 25 to 30 minutes. Season to taste with salt and pepper, transfer to a large bowl or platter, drizzle with oil, and serve.


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