Mediterranean Braised Cauliflower with Greek Olives and Cinnamon
Discover a delicious low-carb Mediterranean dish from my book The Ikaria Way that's perfect for keto and paleo diets. This Greek-inspired braised cauliflower recipe combines aromatic spices, tangy olives, and sweet cinnamon for a flavorful vegetarian main course or side dish. Packed with vitamins and fiber, this easy one-pot meal is both healthy and satisfying.
Cauliflower has long been a staple in Greek cuisine, featured in everything from boiled salads to hearty stews. This versatile vegetable is now popular among health-conscious eaters for good reason. As a complex carbohydrate with high fiber content, cauliflower is an excellent low-carb alternative to pasta and grains.
One cup of cauliflower contains only about 1/6th the carbs of pasta, while providing over 50% of your daily vitamin C needs.This braised cauliflower recipe elevates the humble vegetable with Mediterranean flavors like sun-dried tomatoes, red wine, and Greek olives. The addition of cinnamon and orange zest creates a warm, aromatic dish that's both comforting and sophisticated. Ready in under an hour, it's an easy weeknight dinner option that's sure to impress.
Serve this Greek-style braised cauliflower as a vegetarian main course or pair it with your favorite protein for a complete meal. The leftovers taste even better the next day, making it perfect for meal prep. Try this delicious, nutritious recipe and discover a new way to enjoy cauliflower!
Ingredients
- 6 sun-dried tomatoes
- 1/3 cup extra-virgin Greek olive oil
- 1 cup chopped red onion
- 3 garlic cloves finely chopped
- 1 medium cauliflower about 1½ to 2 pounds 680–900 g, stem trimmed and chopped and head cut into florets
- 1½ cups chopped plum tomatoes with juices
- 1 tablespoon tomato paste
- ½ cup dry red wine
- 2 bay leaves
- 1 cinnamon stick
- 1 1- inch piece orange zest preferably from an organic orange
- Greek sea salt and freshly ground black pepper to taste
- 16 pitted Greek green olives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh parsley for garnish
Instructions
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Place the sun-dried tomatoes in a cup of warm water
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to soak for about 15 minutes, or until softened. Remove,
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coarsely chop, reserve the soaking water, and set aside.
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Heat 3 tablespoons of olive oil in a large wide pot over
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medium heat and cook the onion and garlic until wilted,
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about 8 minutes, stirring.
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Add the cauliflower pieces, toss to coat in the oil, and add
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the plum tomatoes and tomato paste. Add the red wine, bring
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to a simmer, and add the bay leaves, cinnamon, and orange
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zest. Add the sun-dried tomatoes.
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Taste the soaking liquid and if it isn’t too salty, add that to the pot as well. Season lightly with salt and pepper.
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Cover and simmer over low heat for about 25 minutes, or until the cauliflower is tender but still al dente. Add the olives and continue cooking for 5 minutes. Remove and serve, sprinkled with chopped fresh parsley and a little extra olive oil if desired, for garnish.