This is a great vegetable based starter or can be a side dish. Small plate meals to share are on the trend and this could be a small plate to share. It is my version of the Greek dish kounoupithi kapama.

Braised Cauliflower


500g cauliflower, cut into large even florets

5-6 tablespoons of extra virgin olive oil

150g onion, sliced thinly

5-6 garlic cloves, thinly sliced

2 large tablespoons tomato paste

3 tablespoons currants

15-18 black olives, pitted and halved

7-8 large mint leaves

100g feta cheese crumbled

1 teaspoon chilli flakes

Salt and pepper to taste


Heat the olive oil in a large Dutch oven.

When hot enough add the cauliflower florets. Let them sizzle and brown lightly in the pan for a few minutes.

 Make a space in the centre and add the tomato paste. Stir well and allow the tomato paste to caramelize.

Throw in the sliced onions, garlic and chilli flakes. Mix everything and let the florets steam cook under the lid for three to four minutes. Add salt, pepper, currants and olive pieces.

Cook without the lid for four to five minutes. The cauliflower needs to be just cooked that is soft but hold its shape.

Remove to a serving dish. Crumble the feta and tear the mint leaves. Serves 4 as a starter / side dish.

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