Cauliflower Stewed with Tomatoes and Cinnamon
Main Dishes • Greek
Description
Cauliflower stewed with tomatoes and cinnamon.
Ingredients
- Olive Oil 4 spoons
- Sun-Dried Tomatoes 6 pieces
- Spanish onions 1 head
- Garlic 2 cloves
- Bay leaf 2 pieces
- Cauliflower 1 piece
- Orange zest 1 tablespoon
- Pitted olives 12 pieces
- Chopped Sage Leaves 2 spoons
- Salt to taste
- Cinnamon 1 piece
- White Pepper (whole) to taste
- Crushed Tomatoes in Their Own Juice 5 oz
Step-by-Step Guide
Step 1
Soak the sun-dried tomatoes in 1 cup of warm water for an hour. Remove the tomatoes from the water, dry them, and chop them finely. Do not discard the remaining water.
Step 2
In a skillet, heat 3 tablespoons of olive oil, add finely chopped onion and garlic, and cook for about 8 minutes, stirring constantly.
Step 3
Break the cauliflower head into florets, add them to the onions and garlic, and toss to coat the florets in oil. Add the cherry tomatoes and mix again. Pour in enough water to cover the florets about three-quarters of the way, then add the bay leaf, cinnamon, and orange zest. Season with salt and pepper to taste.
Step 4
Lower the heat, cover with a lid, and simmer for about 20 minutes.
Step 5
Add the sun-dried tomatoes. Sauté for 5 minutes, then add the olives and stir. After 5 minutes, season with salt and pepper to taste, and add the parsley.
Step 6
Remove the bay leaf, cinnamon, and zest from the mixture. Drizzle with olive oil and serve.
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