Cauliflower Kapama – Greek Recipe in Tomato Sauce

We are always on the lookout for new ways to cook vegetables and this cauliflower kapama recipe was just the ticket. This particular version is cooked in the town of Kalamata, so it’s called Kalamatiano.

We jazzed it up by adding some curry as we saw suggested somewhere online – sorry can’t remember where but will add as soon as possible. You can also opt for the sweeter taste of cinnamon or some allspice and/or clove.

This is a really simple dish with just a few ingredients, all of which you will probably have lying around. But it tastes delicious and it very easy to cook. In fact it’s almost impossible not to get it right.

Cauliflower kapama is typically a winter dish, as that’s when cauliflower is in season. As a result, tomato paste is used rather than fresh tomatoes but you can try adding your own home-made tomato sauce or some grated tomatoes.

But we are going to give you the super cheap, super easy and healthy recipe below.

As this is another of the lovely ladera dishes, its taste gets better the more you let it rest. You can eat it at room temperature, keep it outside the fridge for up to 24 hours or refrigerate it for up to three days.

Great as a side dish or light main. Eat with some feta and fresh bread or as a side with some grilled chicken or red meat. It’s also a great meze.

If you plan to serve this as a main course double the quantities to serve 4-5 people.

Cauliflower Kapama – Greek Recipe in Tomato Sauce

5 from 1 vote
Course: DIPS, MEZE & SNACS, HOMELY SALADS, SIMPLE MAINSCuisine: GreekDifficulty: Medium


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Cauliflower cooked in a traditional Greek fashion with a twist.


  • 1 1 large cauliflower head

  • 1 lemon, juiced

  • 1/2 cup olive oil

  • 1 onion chopped

  • 2 tbsp tomato paste

  • 1 tsp curry powder (optional)

  • 1 pinch cinnamon (optional)

  • salt, pepper


  • Wash your cauliflower, remove the leaves and separated in florets
  • Lay your florets out in a large dish, salt and pepper. Drizzle them with the lemon juice.
  • Heat the olive oil in a frying pan.
  • Add the florets to your pan and braise lightly for 3-4 minutes.
  • Remove the florets and place them in a cooking pan but leave the olive oil in the pan.
  • Return the pan to the fire and add the onion. Cook until it starts to brown.
  • Add the tomato paste thinned in cup of water.
  • Let the mixture boil for a couple of minutes.
  • Add the onion and tomato mix to the cauliflower and bring to boiling point.
  • Add enough water to barely cover the florets.
  • Salt and water to taste.
  • Bring to the boil and then let simmer at medium to low temperature until most of the water evaporates.
  • When it is ready you will be left with a thickish tomato sauce at the bottom of your pan.
  • Serve and enjoy!

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