1 medium head cauliflower
1 medium onion, finely diced
4 large cloves garlic, finely diced
1 large carrot, finely diced
2 stems celery, finely sliced
2 teaspoons dried oregano
½ teaspoon ground cinnamon
3 x 400-gram tins chopped tomatoes
2½ cups vegetable stock
400-gram tin chickpeas, drained and rinsed well
24 pitted kalamata olives
large handful fresh parsley, roughly chopped
120 grams feta cheese (can use more if desired), roughly crumbled
olive oil for roasting and sautéing
sea salt and cracked black pepper
Preheat the oven to 200°C.
Cut the cauliflower into florets and discard the core. Place in an ovenproof dish. Drizzle generously with olive oil and roast for 35 minutes. Set aside until ready to use.
Heat a glug of oil in a large sauté pan over a medium-low heat. Add the onion, garlic, carrot and celery. Cook without browning for 10–15 minutes until the onion is tender. Add the oregano and cinnamon and cook for a further two minutes.
Add the tinned tomatoes and stock. Bring to a boil, before reducing to a simmer. Cook for 20 minutes until the sauce has thickened and is glossy. Add the chickpeas and olives. Cook for a further 10 minutes. Add the cauliflower. Cook for 5 minutes. Stir through half the parsley and half the feta cheese. Season with sea salt and cracked black pepper.
Scatter the remaining parsley and feta cheese on top. This dish can be served with steamed rice or quinoa on the side. Crusty sourdough is also delicious.
Will last up to 4 days in an airtight container in the fridge.