Cauliflower stewed with tomatoes and cinnamon
4 servings
60 minutes
Cauliflower stewed with tomatoes and cinnamon is a vibrant embodiment of Greek culinary tradition that combines simplicity and sophistication. Historically, this dish hails from rural cuisine where vegetables and spices were transformed into aromatic and nutritious treats. The cabbage soaked in rich tomato sauce becomes tender, while the cinnamon adds a light sweet note, creating an amazing contrast of flavors. The addition of orange zest and olives makes it even richer. The dish is perfect as a standalone vegetarian treat or as a side to meat and fish. Served warm, drizzled with olive oil and sprinkled with fresh parsley, it delights not only with its taste but also with its aromas, evoking associations with sunny Greece.
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 finely. Do not discard the remaining water.
- Sun-dried tomatoes: 6 pieces
2
In a pan, heat 3 tablespoons of olive oil, add finely chopped onion and garlic, and cook for about 8 minutes, stirring constantly.
- Extra virgin olive oil: 4 tablespoons
- Red onion: 1 head
- Garlic: 2 cloves
3
Break the cauliflower into florets, add to the onion and garlic, and mix so the florets are coated in oil. Add the cherry tomatoes and mix again. Add water to cover the florets three-quarters, then add bay leaf, cinnamon, and orange zest. Season with salt and pepper to taste.
- Cauliflower: 1 piece
- Tomatoes in their own juice: 200 g
- Bay leaf: 2 pieces
- Cinnamon sticks: 1 piece
- Orange zest: 1 tablespoon
- Salt: to taste
- Fresh bell pepper: to taste
4
Reduce the heat, cover with a lid, and simmer for about 20 minutes.
5
Add sun-dried tomatoes. Sauté for 5 minutes, then add olives and mix. After 5 minutes, season with salt and pepper to taste, and add parsley.
- Sun-dried tomatoes: 6 pieces
- Pitted olives: 12 pieces
- Salt: to taste
- Fresh bell pepper: to taste
- Chopped parsley: 2 tablespoons
6
Remove bay leaf, cinnamon, and zest from the mixture. Drizzle with olive oil and serve.
- Bay leaf: 2 pieces
- Cinnamon sticks: 1 piece
- Orange zest: 1 tablespoon
- Extra virgin olive oil: 4 tablespoons
