Braised Cauliflower with Olives, Cinnamon & Turmeric

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This Braised Cauliflower with Olives, Cinnamon & Turmeric is classic Greek ladera-style cooking: vegetables gently braised in olive oil and tomatoes until tender and deeply flavored. Featured in My Greek Table Season 5: Flavors of Longevity and inspired by the episode “Delicious Abstention” (fasting), this is exactly the kind of plant-based Mediterranean diet dish that feels both comforting and restorative.Cauliflower drinks in the warm spice of cinnamon and turmeric, brightened with orange zest and balanced by briny Greek olives and sun-dried tomatoes. It’s naturally vegan, fasting-friendly, and built around the longevity staples I return to again and again: olive oil, vegetables, aromatics, and slow, patient simmering.

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Braised Cauliflower with Olives, Cinnamon & Turmeric

By Diane Kochilas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Main Courses, Recipes, Season #5

Prep Time 15

Cook Time 30

Total Time 45

Servings

Main Courses, Recipes, Season #5

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
2 teaspoons turmeric
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. Stir in the turmeric.
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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Nutrition & Tips

Fasting/Longevity angle: This is a perfect Delicious Abstention dish—plant-based, olive-oil rich, and vegetable-forward in the true Flavors of Longevity spirit.
Turmeric tip: Blooming turmeric briefly in the oil deepens its flavor and color.
Make-ahead: Like most ladera dishes, this tastes even better after resting (and it’s excellent at room temperature).
Serving idea: Add a whole grain on the side (brown rice, barley, or crusty bread) to make it a complete fasting-friendly meal.

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 Olives, Cinnamon & Turmeric