Kounoupithi Yiahni or Tomato Stewed Cauliflower. A traditional Greek food

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5 from 1 vote

Kounoupithi Yiahni or Tomato Stewed Cauliflower. A traditional Greek food

A delicious Greek dish!

Cook Time20

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Greek

Servings:

Calories: 420kcal

Author: Thrifty Lesley

Cost: 76p

Equipment

Ingredients

125 ml olive oil £7.59/litre, 95p
1 cauliflower £1.19 (including all the stalks, chopped up small)
160 g carrot 160g, grated or sliced (optional) 53p/kg 8p
500 g potatoes 500g, diced or wedges (optional) £1.49/2.5kg, 30p
400 g tomatoes (plain or any flavour you like) 47p
1 tbsp tomato paste (optional) 59p/200g, 4p
1 bay leaf (optional)
Salt and pepper

Instructions

In a big pot, add the olive oil on a medium high heat- don’t let it smoke.
125 ml olive oil
Add the carrots and potatoes (if using) and the tomato paste (if using) and let them all fry together.
160 g carrot, 500 g potatoes, 1 tbsp tomato
Wash and cut cauliflower into manageable bits.
1 cauliflower
Dry the cauliflower very very well. This is important. The cauliflower will not brown if not bone dry. I actually spin it, but towels will be OK.
Fry the cauli, you want it to brown quite a bit. This is important, its where all the flavour is.
At this point you can stop right here and just salt it and add lemon
juice and scoff it- its delicious! But carry on for the stew.
Add the canned tomatoes, the bay leaf and as little water as possible- no water if you can.
400 g tomatoes
Put the lid on, dd bay leaf if using and turn the element down to the lowest heat for about 20 mins, stirring occasionally. It's ready when a fork goes easily though.
1 bay leaf
Season well with salt and pepper
Salt and pepper

Notes

Priced at Asda 5Nov24

Olive oil:

There is a misperception that extra virgin olive oil is expensive. But if you think that in these type of dishes, it’s the main source of energy, it changes that perception. Budget brands (as long as it is EXTRA VIRGIN COLD PRESSED) are also fine.

Please avoid any “Pure” or “extra light” or flavoured rubbish and for the love of all that is good & holy, do NOT under ANY circumstances use ‘Pomace” oil unless you are making soap!

Tinned Tomatoes:

Tomatoes star in this dish and Vera recommends you use good quality ones. If tomatoes are the star, here in the UK, I buy Napoli brand ones, when I can get them on offer. Or sometimes I get Mutti brand in bulk from Amazon - they are exceptionally good

I made this when I had millions of cherry tomatoes in the greenhouse, so that’s what I used

Nutrition