Greek Cauliflower & Potato Stew (Kounoupidi Kapama)

Steps

1. 1
   Finely chop the onion and cook it in a large saucepan with plenty of olive oil over medium heat until soft and golden.
2. 2
   Add the grated garlic and warm through just until fragrant, being careful not to burn it as it can turn bitter.
3. 3
   Add the peeled, cut potatoes and the cauliflower florets to the pot at the same time.
4. 4
   Season with salt and black pepper, adding a small pinch of crushed red pepper flakes if you like some heat.
5. 5
   Pour in the tomato sauce (or crushed tomatoes), then rinse the can with water and add that water to the pot too. If using crushed tomatoes, add a pinch of sugar or honey to balance the acidity.
6. 6
   Bring to a boil, then reduce to medium heat, cover, and simmer for about 30 minutes or until the potatoes are fork tender.
7. 7
   Stir often while simmering to check the liquid level; if it evaporates too quickly before the potatoes are fully cooked, add about a quarter cup of water at a time as needed.
8. 8
   Once the potatoes are tender, taste the stew and adjust the salt and pepper to your liking.
9. 9
   Serve garnished with chopped parsley if desired, alongside feta cheese and toasted bread; it also makes a great brunch topped with poached eggs.