Kounoupidi kapamas/yiahni (kokkinisto) - Greek tomato cauliflower stew with potatoes and carrots

Κουνουπίδι καπαμάς/γιαχνί κοκκινιστό

Feb 05, 2025

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I was debating whether to post this recipe because it seems so simple. But then I thought about all the other classic Greek dishes that seem almost too straightforward like fava or strapatsada, whose recipes have been religiously passed down through generations. These dishes reflect the heart of Greek culinary tradition, where simplicity, seasonality, frugality, and the need to feed a family on a budget have always been central.

Cauliflower is a staple in Greek cooking, especially in the winter months when it’s in season. While many Greeks associate it with a simple boiled salad of cauliflower, carrots, and potatoes dressed with olive oil and lemon, this dish right here is the true definition of comfort in a bowl.

It’s the ultimate winter vegetable stew that feels like a warm hug.

There’s a gentle sweetness from the carrots and the potatoes, savoriness from the tomato sauce and spices, with the distinct flavor of the cauliflower being ever present yet not overwhelming, making even those who are not fans of this brassica darling, dig in properly.

This effortlessly vegan dish is light yet satisfying, with a rich sauce perfect for dipping your bread in or serving over rice, short pasta, couscous, or bulgur to soak up all those juices and stretch the meal even further.

The dish is called Κουνουπίδι καπαμάς ή γιαχνί (Kounoupidi kapamas or yiahni) and is essentially a slow-cooked vegetable stew, falling under a broader category of Greek dishes called κοκκινιστά/kokkinista, where the ingredients are cooked in a rich tomato-based sauce.

The word kapamas derives from the Turkish word kapamak which means “to cover”, and yiahni derives from the Persian word yahnī which means “cooked” in reference to meat dishes.

In Greek cooking, when you put the word kapamas or yahni next to the main ingredient of the dish, it refers to the cooking technique.

In the case of kapamas, the main ingredient is slowly cooked in a covered pan, over a low heat on the stove top. It doesn’t always include a tomato sauce and traditionally, kapamas refers to meat dishes.

In the case of yiahni, the main ingredient of the dish—meat, fish, vegetables, legumes—is slowly cooked in a covered pan on the stovetop over a low heat, together with tomato and onions that have been sautéed in olive oil.