Braised Cauliflower with Greek Olives and Cinnamon

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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!

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Braised Cauliflower with Greek Olives and Cinnamon

By Diane Kochilas

Prep Time 15

Cook Time 40

Servings

Main Courses, Mediterranean Diet, Recipes, Vegan, Vegetables, Vegetarian

Prep Time 15

Cook Time 40

Servings

Main Courses, Mediterranean Diet, Recipes, Vegan, Vegetables, Vegetarian

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

Place the sun-dried tomatoes in a cup of warm water
to soak for about 15 minutes, or until softened. Remove,
coarsely chop, reserve the soaking water, and set aside.
Heat 3 tablespoons of 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 pieces, toss to coat in the oil, and add
the plum tomatoes and tomato paste. Add the red wine, bring
to a simmer, and add the bay leaves, cinnamon, and orange
zest. Add the sun-dried tomatoes.
Taste the soaking liquid and if it isn’t too salty, add that to the pot as well. Season lightly with salt and pepper.
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.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Braised Cauliflower with Greek Olives and Cinnamon