Cauliflower kapama


How delicious! what a wonderful and forgotten dish! Full of aromas and taste! Kapama cauliflower is not the yahni as many people confuse it. The word kapama has Turkish roots and means "covered", ie in very slow cooking with the lid of the pot covered. And because the classic kapamas had pieces of lamb or beef with a lot of spices so by the same logic we will simmer the cauliflower, make it melted and become a delicious dish!


  • 1 large cauliflower, in equal bouquets (cut the large bouquets in half)
  • 2 dried onions, finely chopped
  • 1 chopped leek
  • Or box of tomato juice
  • 2-3 potatoes cut
  • 2-3 tablespoons chopped garlic
  • 80 g olive oil
  • 40 gr red wine
  • 1 cinnamon stick
  • Vegetable broth
  • 4-5 grains of allspice
  • ½ κ γ smoked paprika
  • A little bukovo
  • Salt Pepper


  1. Saute the onion and leek in a saucepan. 
  2. Then I throw my bouquets of cauliflower, and potatoes. I turn them sometimes to saute well, add the garlic, then quench with wine, add vegetable broth, spices, lower the heat to low, close the lid and let it simmer, (check from time to time, shaking the pot by the handles . 
  3. Do not mix anymore with a spoon or spatula so that our cauliflower does not melt) until the sauce sets, but be careful not to melt our cauliflower.

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