- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 to 4 garlic cloves (to taste), minced
- 2 tbsp red wine vinegar
- 1 28-oz can diced tomatoes, with juice
- ½ tsp cinnamon
- Salt and freshly ground pepper
- ½ tsp dried thyme, or 1 tsp fresh thyme leaves
- 1 large cauliflower, cored, broken into florets, and sliced about ½ inch thick
- ½ of 14-oz can of black olives , rinsed, cut in half (optional)
- 1 to 2 ounces feta cheese, crumbled (optional)
- In a pot or skillet large enough to hold all the cauliflower, sautee the onions in olive oil until soft
- Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a low simmer for 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
- Add the cauliflower and olives and simmer for another 20 minutes, or until the cauliflower is tender. Serve with grains, with the feta sprinkled on top if desired.
Wendyness 