It’s a new year and many people have set intentions for eating healthier. For some, like me, that means focusing more on plant based meals. I realized as I was thinking about eating more vegan or vegetarian foods that much of what I ate growing up in a Greek household was vegan. We gaffed it up with feta, but without it, the dishes were 100% vegan. This is why the Mediterranean diet is so lauded. It’s mostly plant based, but allows you to eat everything. Meat is treated as a seasoning or a garnish, fish is encouraged, but most dishes are vegetarian, if not totally vegan. So I’m sharing one of my favorite Greek dishes: Kounoupidi Kokkinisto or Braised Cauliflower.
Ingredients:
- 1 head of cauliflower cut into florets
- 1 large onion
- 2 garlic cloves, minced
- 1 28 oz. can of crushed tomatoes
- 1/2 cup water
- 1/2 cup olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- feta cheese (optional)
Instructions:
Heat the oil in a dutch oven, pot or wide skillet. Add the cut cauliflower, in batches if needed, until browned. (8-10 minutes).
Remove browned cauliflower to a plate.
Add onions to the pot, add more oil if necessary, and cook the onions down until they are soft and golden – about 10 minutes. Add the garlic and cook for 30 seconds until fragrant.
Add the can of crushed tomatoes, the cauliflower, cinnamon, red pepper flake, salt and pepper and then fill up a 1/2 cup water and add until it just covers the cauliflower.
Bring to a boil, then cover the pot, lower the heat to low and simmer until the cauliflower can be easily cut with a fork – about 25 minutes.
Uncover and cook for another 5-10 minutes until the sauce thickens a bit more. Adjust seasoning if needed. Let cool a bit and serve with feta, if you wish. If you want to keep it vegan, then leave the feta out.
Enjoy! And if you need a good motto to follow for eating healthier, I like this one by Michael Pollan:
Eat real food, not too much, mostly plants.
