Tri-Colored Cauliflower

1. 1

   Heat 1 inch salted water to boiling.

2. 2

   Add cauliflower.

3. 3

   Cover and and heat to boiling; reduce heat.

4. 4

   Simmer until tender about 20 to 25 minutes; drain.

5. 5

   Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.

6. 6

   Stir in salt and cinnamon.

7. 7

   Simmer uncovered, 5 minutes.

8. 8

   Stir in olives; heat until hot.

9. 9

   Place cauliflower on serving plate.

10. 10

    Cut into 8 wedges; separate wedges slightly.

11. 11

    Spoon tomato sauce over and around cauliflower wedges.

12. 12

    Sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.