Greek food is really growing on me. Not that I haven’t always liked it, but I am starting to really love it. Kalamata olives particularly are one of my new favorite things. They add such an awesome savory salty bite to anything.
Hubby has always been big on Greek food. He has wanted to make this recipe for a while. I wasn’t so sure that orange and cinnamon were going to be delicious in a tomato sauce. But guys, they really are!!
Sooo apparently I am on a huge cauliflower kick lately. I want to add it to everything, and realized this week when I bought it that I have been using it in everything. Hope you are all cauliflower fans!! At least it’s healthy!!
I think it’s lucky for us that cauliflower doesn’t go sweet… yuck… because I would be seriously tempted to make like everything with it!! Not like I have thought about it or anything… (Cauliflower cookie dough? *Shudder*)
Health highlights of cauliflower: cauliflower is anti-inflammatory which means it can help reduce the risk of heart disease, Alzheimer’s, even depression (which is still being researched further to explore the inflammation-depression link). As a part of the cruciferous family (with broccoli) cauliflower contains potent anti-cancer compounds. It also supports the body’s detoxification process.
- 1 tablespoon EV Olive Oil
- 3 cloves Garlic (minced)
- 1 Shallot (minced)
- 1 head Cauliflower (chopped)
- Zest ½ Orange
- 1 Cinnamon Stick
- 1 – 28 oz can Crushed Tomatoes
- 1 – 15 oz can Tomato Sauce
- 1 teaspoon Oregano
- ½ teaspoon Celery Seed
- ⅛ teaspoon Crushed Red Pepper Flakes
- 1 cup Kalamata Olives (chopped)
- Salt and Pepper (to taste)
- In a large pot add the oil garlic and shallot
- Cook until softened
- Add the cauliflower, orange zest, cinnamon, crushed and sauce tomatoes, oregano, celery seed, and pepper flakes
- Add a lid and cook on low until the cauliflower is tender, about 15 minutes
- Stir in the olives
- Taste, season with salt and pepper
- Dish up with rice, and enjoy!!