Recipe sourced from


  • 1 cup good quality olive oil
  • 3-4 cups of cauliflower florets (approx 1 lb of florets or 1 3lb head of cauliflower)
  • 1 cup red onion, chopped
  • 3 cups water
  • 3 Tablespoons of tomato paste (author recommends the Kyknos brand)
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp fresh mint leaves, finely chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper


In 3 quart saucepan with lid, heat olive oil on low. Add cauliflower florets, head down, to the pan and cook approximately 5-6 minutes until lightly browned.

Add chopped red onion and stir gently. Cook 5 minutes until onions are almost translucent and add water with dissolved tomato paste, salt/pepper, bay leaves and cinnamon stick. Bring up to a low boil.

Cover and cook for 15 minutes then uncover, stir gently, add chopped mint, re-cover and cook for additional 10 minutes. Test for doneness – cauliflower should now be fork tender, and cook for 10 more minutes uncovered to boil off a bit of the liquid.

Allow dish to rest, off the heat, for about 10 minutes and serve.