Tomato-Braised Cauliflower with Feta and Mint

• servings: 4 servings
• total time: 45 minutes

Ingredients

⅓ cup extra-virgin olive oil

1 medium yellow onion, halved and thinly sliced

2 pound head cauliflower, trimmed and cut to 2-inch florets

Kosher salt and ground black pepper

¼ cup tomato paste

4 medium garlic cloves, thinly sliced

½ teaspoon red pepper flakes

3 tablespoons raisins

1 tablespoon honey

¼ teaspoon ground cinnamon

3 ounces feta cheese, crumbled (¾ cup)

2 tablespoons chopped fresh mint

Directions

Prepare Cauliflower

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, cauliflower and ¼ teaspoon salt, then cook, stirring often, until the onion is browned and the cauliflower is golden brown in spots, about 10 minutes.

Add Tomato Paste and Brown

Push the vegetables to the edges of the pot and add the tomato paste, garlic and pepper flakes to the center. Cook, stirring the ingredients at the center and gradually combining them with the vegetables, until fully incorporated and the tomato paste begins to darken and stick to the bottom of the pot, about 5 minutes.

Finish and Serve

Add 1¼ cups water, the raisins, honey, cinnamon, ½ teaspoon salt and ½ teaspoon black pepper, then stir, scraping the bottom of the pot, until the tomato paste is completely blended into the liquid.Bring to a simmer, cover and reduce to medium-low. Cook until a skewer inserted into the cauliflower meets no resistance, about 10 minutes. Taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with the feta and mint.