Empty My Fridge
Greek Cauliflower & Potato Stew (kapamas)
Ingredients
- Olive oil½ cups
- Cauliflower1
- Potato · peeled1–1 ½ lb
- Onion · finely chopped1
- Garlic · grated2
- Saltto taste
- Black pepper · groundto taste
- Chili flake · crushed flakes¼ tsp
- Cinnamon · ground¼ tsp
- Tomato · pureed1 can
- Feta cheese · for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and lightly golden, about 8 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the cauliflower and potatoes. Season with salt, black pepper, and the crushed red pepper flakes and cinnamon if using. Toss to coat in the oil.
- Pour in the pureed tomatoes and water, stir, and bring to a gentle boil. Reduce to low, cover, and simmer for 35 to 45 minutes, stirring occasionally, until the potatoes and cauliflower are very tender and the sauce has thickened. Add a splash of water if it thickens too much.
- Taste and adjust the seasoning, then serve warm, with crumbled feta if desired.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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