haikuman

Ingredients: In the order of use.

• 2 Tablespoons butter
• 1 Onion, sliced thin
• 1 Tablespoon minced garlic
• 1 8oz. can of California Black Olives, coarsely chopped
• 4 Tablespoons Tomato Paste (check label, should contain only tomato)
• 1 Tablespoon dried Oregano
• 2 pinches of ground Cinnamon
• 1 Large head Cauliflower, cut into small florets
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon freshly squeezed Lemon Juice

• 1/2 Cup Crumbled Feta Cheese

• Preheat the oven to 375° F, (190°C, Gas Mark 5)

• Melt the butter in a large frying pan over medium heat. When melted, add the sliced onion and saute for 3 minutes and then add the minced garlic. Continue to saute for another 2 minutes or so and add the chopped Black Olives, Oregano, Ground Cinnamon, Tomato Paste and a couple pinches of Salt. (It does not need much salt at this point - the Feta is very salty) Stir well, add 1/4 Cup of water, cover and simmer for 4 or 5 minutes.

• Add the Cauliflower florets to the pan and toss to combine, add a little more water if needed, cover and simmer for 8 to 10 minutes until the Cauliflower starts to soften slightly.

• Empty the contents of the pan into a baking dish and drizzle with the Olive Oil and the Lemon Juice. Top with the Feta crumbles as evenly as possible.

• Bake for at least 30 minutes, until the entire dish is bubbling, the Cauliflower is very tender and the Feta looks like it is trying to melt and starts to almost brown.

Serve hot.

Tags: cauliflower, feta, Greek, low-carb, olive oil, paleo, primal, slow-carb