Guatemalan-style Braised Cauliflower (Kounoupidi Kapama Adaptation)

Ingredients

In this Guatemalan adaptation, the traditional Greek flavors of Kounoupidi Kapama are replaced with Guatemalan spices such as cumin, paprika, and chili. The tomato sauce is also spiced up to give the dish a fiery kick. These changes infuse the dish with the vibrant and bold flavors of Guatemalan cuisine, creating a unique twist on the original Greek recipe. We alse have the original recipe for Kounoupidi kapama, so you can check it out.

• 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the ground cumin, paprika, and chili powder. Stir well to coat the vegetables with the spices.
4. 4.
   Add the diced tomatoes and vegetable broth to the skillet. Season with salt and pepper.
5. 5.
   Bring the sauce to a simmer and add the cauliflower florets. Stir gently to coat the cauliflower with the sauce.
6. 6.
   Cover the skillet and let the cauliflower simmer for about 15-20 minutes, or until it becomes tender.
7. 7.
   Once the cauliflower is cooked, remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Paprika — Choose a high-quality smoked paprika for a deeper and smokier flavor.
• Chili powder — Adjust the amount of chili powder according to your spice preference.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno pepper to the sauce.
• Serve the dish with a side of Guatemalan rice for a complete meal.
• If you prefer a milder flavor, reduce the amount of chili powder in the recipe.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Guatemalan-style Braised Cauliflower as a main dish accompanied by warm tortillas or steamed rice. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant-colored bowl or on a decorative plate to enhance its visual appeal.