Kounoupithi Stifado Cauliflower Stifado

Dive into the rich, aromatic flavors of Kounoupithi Stifado, a delightful Greek-inspired cauliflower stew that brings plant-based comfort food to new heights. This hearty recipe features tender cauliflower florets simmered in a deeply flavorful tomato sauce infused with warming spices like cinnamon, bay leaves, and allspice. Slowly cooked with caramelized onions, garlic, and a hint of red wine vinegar, this dish perfectly balances savory and tangy notes. Ready in just under an hour, this vegan stifado is a wholesome, satisfying meal best served with crusty bread or fluffy rice to soak up every last drop of the luscious sauce. Whether you're exploring Mediterranean cuisine or looking for a unique way to enjoy cauliflower, this recipe is a must-try!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 4 tablespoons Olive oil
• 3 large Yellow onions
• 4 Garlic cloves
• 1 Cinnamon stick
• 2 Bay leaves
• 5 Allspice berries
• 2 tablespoons Tomato paste
• 400 grams Canned crushed tomatoes
• 2 tablespoons Red wine vinegar
• 500 milliliters Vegetable broth
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Cut the cauliflower into medium-sized florets and set aside. Discard or save the stem for another use.

Step 2

Peel and slice the onions into thick wedges. Peel and finely mince the garlic.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the onions and sauté for 5–7 minutes, stirring occasionally, until they soften and become lightly golden.

Step 5

Add the minced garlic, cinnamon stick, bay leaves, and allspice berries to the pot. Stir and cook for an additional 1–2 minutes until the spices release their aroma.

Step 6

Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly, enhancing its depth of flavor.

Step 7

Add the crushed tomatoes, red wine vinegar, and vegetable broth. Stir well to combine.

Step 8

Season with salt and pepper, then bring the mixture to a gentle boil.

Step 9

Carefully add the cauliflower florets to the pot, ensuring they are coated with the tomato sauce.

Step 10

Reduce the heat to low, cover the pot, and let the stifado simmer for 30–35 minutes, stirring occasionally, until the cauliflower is tender but not falling apart.

Step 11

Taste and adjust seasoning if needed.

Step 12

Remove the cinnamon stick, bay leaves, and any visible allspice berries before serving.

Step 13

Serve the Kounoupithi Stifado warm, optionally garnished with fresh parsley, alongside crusty bread or rice.

Nutrition Facts

Serving size	(1950.5g)

Amount per serving	% Daily Value*
Calories	1180.3

Total Fat 64.0g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5955.0mg	0%
Total Carbohydrate 141.0g	0%
Dietary Fiber 35.7g	0%
Total Sugars 56.2g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 509.0mg	0%
Iron 11.5mg	0%
Potassium 4833.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 9.8%

Carbs: 44.6%