Cauliflower kapama
Cauliflower kapama
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Cauliflower kapama
Υλικά
- 1 medium cauliflower, cut into florets
- 1 potato, diced into small cubes
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 100 ml olive oil
- 1 tbsp tomato paste
- 2 ripe tomatoes, peeled and finely chopped
- 100 ml white wine
- 2 bay leaves
- 3–4 allspice berries
- 2 cloves
- 1 small cinnamon stick
- Salt and freshly ground black pepper
For Serving
- Fresh parsley, finely chopped
- Extra virgin olive oil
Εκτέλεση
Heat the olive oil in a large pot over medium heat and add the chopped onion. Sauté until softened and translucent. Add the garlic and continue cooking for another minute.
Add the bay leaves, allspice berries, cloves, cinnamon stick, and tomato paste. Sauté for 1–2 minutes, stirring constantly, until the tomato paste releases its aroma.
Deglaze with the white wine and allow the alcohol to evaporate for 2–3 minutes. Add the chopped tomatoes and stir until they begin to release their juices.
Add the cauliflower florets and diced potato. Pour in enough cold water to almost cover the vegetables.
Season with salt and freshly ground black pepper, then stir gently.
Cover the pot first with a sheet of parchment paper and then with the lid.
Simmer over low heat for 40–45 minutes, until the cauliflower is tender while still holding its shape. The potato will naturally help thicken the sauce.
Taste and adjust the seasoning if necessary.
Serving
Remove from the heat and carefully transfer to warm serving plates, ensuring the cauliflower florets remain intact. Spoon over the sauce and potatoes, sprinkle with freshly chopped parsley, and finish with a few drops of extra virgin olive oil.
Using cold water at the beginning of the cooking process helps the flavors develop gradually and evenly while allowing the vegetables to retain a better texture.
