Place the sun-dried tomatoes in a cup of warm water to soak for one hour. Remove, coarsely chop, reserve the water and set aside.

Heat 3 tablespoons 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 florets, toss to coat in the oil, and add the tomatoes. Stir gently. Add enough water to come about three-quarters of the way up the cauliflower. Add the bay leaves, cinnamon and orange zest. Season lightly with salt and pepper. Cover and simmer over low heat for 20 minutes. Add the olives and continue cooking for five minutes. Remove and serve, garnished with an orange wedge and the fresh herbs.