Sunday, January 12, 2014

Greek Stewed Cauliflower

Greek flavors involve savory and more traditionally sweet cinnamon and orange zest.  And a dose of salty in the olives!
So I did almost no cooking this weekend-  yesterday I was busy doing a little 4 hour class at the tech school in Phillips and then I got outside and snowshoed twice.  This morning I went for a long walk, then hit the gym and then went snow shoeing.....  yikes.  So, I discovered a decided lack of food that I can use for lunch this week and had to rectify that.

I had seen a recipe on my Pinterest board, or rather I saw that someone had repinned this recipe and it gave me an aha moment.  And I had some quinoa left in the frig, so I had everything allllll ready for dinner.  Woo hoo!!

Oh yeah, I lied, btw.  I made blueberry muffins before lunch.   Sort of forgot about that.  That recipe is right here--  I made a slight adjustment, didn't have enough oatmeal, so I used oat bran to make up the rest of it.  AND for some insane reason there was no cinnamon in the recipe.  CRAZY TALK.  There was cinnamon in mine.  I had one today, and have another planned for tomorrow and have half in the freezer.   The MA on the other hand, has had more than one, which is why half of them are hidden in the freezer.  

Blueberry muffins!

Ok, so this went together super fast, just chop up what needs to be first then it is as simple as 1, 2, 3!

 Chop the cauliflower, onion, prepare the garlic for pressing and plan to slice the olives later.

Literally dump everything into a pan (after you quickly saute the onion and garlic)  except the olives and cook down for about 15 minutes.  Then simply add the olives, add salt and pepper to taste and serve over rice or quinoa or whatever you want!

Greek Stewed Cauliflower
1 tablespoon olive oil
3 cloves garlic, crushed
1 onion (chopped)
1 head cauliflower (chopped)
Zest ½ Orange
1 cinnamon stick
1  can crushed tomatoes or diced tomatoes
1 – 15 oz can tomato sauce
1 teaspoon oregano
½ teaspoon celery seed
teaspoon crushed red pepper flakes
1 cup kalamata olives (chopped)
Salt and Pepper (to taste)

Heat oil in large pan and saute the onion until soft.  Add the garlic and saute for about 30 seconds.  Add  cauliflower, zest of orange, cinnamon stick, tomatoes and tomato sauce, oregano, celery seed and red pepper flakes.  Cook down until cauliflower is tender.  Remove cinnamon stick and add olives and salt/pepper.  Serve hot over rice or other grain.  YUMMY!! 

Now that was a great way to end a busy day!  And pretty joyful, too!

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