Cauliflower Stew

  • 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)
  1. In a pot or skillet large enough to hold all the cauliflower, sautee the onions in olive oil until soft
  2. 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.
  3. 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.