Braising Cauliflower with Tomato and Spices
A tender, slow-cooked cauliflower dish with olive oil, tomato, and warming spices.
- Prep10 min
- Cook50 min
- Total1h
- DifficultyEasy
- Servings3
This traditional Greek-style braised cauliflower is a comforting side or light main that lets the vegetable shine. The cauliflower is gently cooked in olive oil and tomato sauce with allspice, cinnamon, and cloves until soft but still holding its shape.
The result is a melt-in-your-mouth vegetable dish with a rich, aromatic sauce. Serve it warm or at room temperature, spooned over with extra sauce and crumbled feta if desired.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large pot or deep pan, heat the olive oil over medium heat. Add the cauliflower florets, potato pieces, allspice, cinnamon, clove buds, and a pinch of pepper. Sauté, stirring occasionally, until the cauliflower begins to brown lightly.
- Stir in the tomato paste and 1 teaspoon of salt. Swirl everything together to coat the vegetables evenly, heating for about 1 minute.
- Pour in enough hot water to reach about halfway up the cauliflower (you can add more later if needed). Stir gently to combine.
- Lower the heat to a gentle simmer. Arrange the cauliflower florets so that the stems face downward in the pot. Cover the pot and let it cook slowly until the cauliflower is very tender but still intact, about 30 to 50 minutes. The sauce should thicken slightly and not be watery.
- Serve warm or at room temperature. Spoon some of the cooking sauce over the top and, if desired, crumble feta cheese on each serving.
💡 Tips
- To keep florets intact, avoid over-stirring once the water is added.
- If the sauce is too thin, remove the lid for the last 5 minutes of cooking to reduce.
- For extra flavor, use vegetable broth instead of water.
Inspired by a recipe from Olive Tomato