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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Very different way to serve cauliflower, makes plain white cauliflower colorful. Ingredients:
1 medium head cauliflower (about 2 pounds) |
3 medium tomatoes, chopped (about 3 cups) |
1 medium onion, chopped (about 1/2 cup) |
1 (4 ounce) can chopped green chilies, drained |
2 tablespoons oil |
1 teaspoon salt |
1/4 teaspoon ground cinnamon |
2 tablespoons chopped ripe olives |
1/2 cup shredded monterey jack cheese (about 2 ounces) or 1/2 cup cheddar cheese (about 2 ounces) |
Directions:
1. Heat 1 inch salted water to boiling.
2. Add cauliflower.
3. Cover and and heat to boiling; reduce heat.
4. Simmer until tender about 20 to 25 minutes; drain.
5. Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
6. Stir in salt and cinnamon.
7. Simmer uncovered, 5 minutes.
8. Stir in olives; heat until hot.
9. Place cauliflower on serving plate.
10. Cut into 8 wedges; separate wedges slightly.
11. Spoon tomato sauce over and around cauliflower wedges.
12. Sprinkle with cheese.
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