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.