That is cauliflower cooked in tomato sauce with cinnamon and cheese on top. My grandmother used to cook that a lot and I hated the smell of cooked cauliflower back then. She used to top it up with feta cheese but I think parmesan works much better.
By the way, I love cauliflower now.
Ingredients
• 85ml olive oil
• 1 onion, sliced
• garlic cloves, crushed
• 8 tomatoes, seeded and chopped or just a can of peeled tomatoes if you are lazy like me
• large pinch of ground cinnamon
• 2 tsp dried oregano
• salt and freshly ground black pepper
• 1 large cauliflower, cut into florets
• 1 tbsp freshly squeezed lemon juice
• 75g parmesan, grated
Heat 2-3 tbsp olive oil in a heavy based frying pan and sauté the onion and garlic for 3-4 minutes, or until the onion has softened.
Add the chopped/tin tomatoes, cinnamon and oregano and season with salt and pepper. Stir and simmer, covered for 5 minutes.
Add the cauliflower to the tomato mixture, cover, and simmer for a further 10-15 mins or until the cauliflower is tender. There is an alternative way to cook this, just by steaming the cauliflower in advance for 10 minutes and add to the mix. I prefer this method to be honest.
Sprinkle over the lemon juice and grated parmesan. the cheese has melted. Capers will go well with this too. Serve warm with rice, quinoa or pasta.
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