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!
1medium cauliflowerabout 1 ½ – 2 pounds, cut into florets
1 ½cupschopped plum tomatoeswith juices
1one-inch piece orange zestpreferably from organic oranges
16pitted Greek greenwrinkled black, or Kalamata olives, rinsed and drained
2tablespoonschopped 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.
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