Tri-Colored Cauliflower

• 1 medium head cauliflower (about 2 pounds)
• 3 medium tomatoes, chopped (about 3 cups)
• 1 medium onion, chopped (about 1/2 cup)
• 1 (4 ounce) can chopped green chilies, drained
• 2 tablespoons oil
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons chopped ripe olives
• 1/2 cup shredded monterey jack cheese (about 2 ounces) or 1/2 cup cheddar cheese (about 2 ounces)

1. Heat 1 inch salted water to boiling.
2. Add cauliflower.
3. Cover and and heat to boiling; reduce heat.
4. Simmer until tender about 20 to 25 minutes; drain.
5. Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
6. Stir in salt and cinnamon.
7. Simmer uncovered, 5 minutes.
8. Stir in olives; heat until hot.
9. Place cauliflower on serving plate.
10. Cut into 8 wedges; separate wedges slightly.
11. Spoon tomato sauce over and around cauliflower wedges.
12. Sprinkle with cheese.

head cauliflower, tomatoes, onion, green chilies, oil, salt, ground cinnamon, olives, shredded monterey jack cheese

Taken from www.food.com/recipe/tri-colored-cauliflower-114553 (may not work)