Tomato Braised Cauliflower Print Email

1 tablespoon tomato paste
2 tablespoons red wine vinegar
1 1/2 cups water
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 medium head cauliflower, broken into florets and dried very well
kosher salt and freshly ground black pepper
large pinch ground cinnamon
1/2 large onion, thinly sliced
2 dried bay leaves
2 cinnamon sticks
2 sprigs fresh thyme

In a small bowl, whisk together the tomato paste, mustard, water and vinegar. Set aside.

In a large heavy pot over medium-high heat, heat the olive oil until very hot. Add the cauliflower florets and the onion. Season with salt and pepper and dust with cinnamon. Toss and saute until the onions are nicely golden and softened, about 4 minutes.

Stir in the tomato paste mixture (see step 1) and add the cinnamon sticks, bay leaves and thyme. Partially cover, turn the heat to medium-low and cook until the cauliflower is tender, about 10-15 minutes, depending on how small you cut your florets. serves 4

recipe adapted from How to Roast a Lamb by Michael Psilakis