Lentil Salad with Olives, Roasted Red Florina Peppers, and Herbs
Cinnamon-scented Cauliflower Stew with Sun-Dried Tomatoes and Olives
by Diane Kochilas
Cauliflower is one of those vegetables that incite either ire or awe. I choose the latter and I hope this Greek recipe for cauliflower stew will convince you that there’s more to this cruciferous vegetable than meets the eye. Cauliflower contains all sorts of good nutrients, from a hefty dose of vitamins A and C to potassium, phosphorous and folic acid. A perfect Mediterranean Diet recipe choice!
PREP TIME 10 minutes
- 4 sun-dried tomatoes
- 1/3 cup extra-virgin Greek olive oil
- 1 cup finely chopped red onion
- 2 garlic cloves finely chopped
- 1 medium cauliflower about 1 ½ – 2 pounds, cut into florets
- 1 ½ cups chopped plum tomatoes with juices
- 2 bay leaves
- 1 cinnamon stick
- 1 one-inch piece orange zest preferably from organic oranges
- 16 pitted Greek green wrinkled black, or Kalamata olives, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Greek sea salt and freshly ground black pepper to taste
Place the sun-dried tomatoes in a cup of warm water to soak for one hour. Remove, coarsely chop, reserve the water and set aside.
Heat 3 tablespoons olive oil in a large, wide pot over medium heat and cook the onion and garlic until wilted, about 8 minutes, stirring.
Add the cauliflower florets, toss to coat in the oil, and add the tomatoes. Stir gently. Add enough water to come about three-quarters of the way up the cauliflower. Add the bay leaves, cinnamon and orange zest. Season lightly with salt and pepper. Cover and simmer over low heat for 20 minutes. Add the olives and continue cooking for five minutes. Remove and serve, garnished with an orange wedge and the fresh herbs.