Kounoupidi Kapama (Greek Braised Cauliflower in Tomato Sauce)

• 1 medium Yellow onion
• 3 cloves Garlic
• 60 ml Extra virgin olive oil
• 30 g Tomato purée
• 400 g Canned chopped tomatoes
• 2 pieces Bay leaves
• ½ tsp Ground cinnamon
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Cauliflower
• 10 g Fresh parsley

1. Halve and thinly slice the onion, and finely chop the garlic. Cut the cauliflower into large florets so they hold their shape while braising. Roughly chop the parsley.
2. Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Stir in the tomato purée and cook for 1 to 2 minutes to deepen the flavour. Add the canned tomatoes, bay leaves, ground cinnamon, remaining salt and the black pepper. Bring to a gentle simmer.
4. Nestle the cauliflower florets into the sauce, turning them to coat. Cover and simmer gently for 25 to 30 minutes, stirring carefully once or twice, until the cauliflower is tender but not falling apart. If the sauce looks too thick at any point, add a small splash of water and return to a gentle simmer.
5. Remove the bay leaves and taste, adjusting salt and pepper if needed. Stir through most of the parsley and let the pot stand off the heat for 3 to 5 minutes so the sauce settles. Serve warm, finished with the remaining parsley.

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