Spiced Up Cauliflower & Greens

• 1 (28 oz. can) crushed tomatoes*, no salt added or low sodium
• 3 tablespoons Dr. Fuhrman's MatoZest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon curry powder, or more to taste
• 2 tablespoons date sugar
• 5 ounces chopped kale leaves, or other greens such as collards or bok choy
• 1 large (11/2 - 2 pounds) head of cauliflower, separated into bite sized florets

1. In a large saucepan or wok, combine the crushed tomatoes, MatoZest, cinnamon, curry powder and date sugar. Bring to a simmer.
2. Add the cauliflower to the tomato mixture and stir to coat completely. Simmer, covered, stirring as needed, until the cauliflower is almost fork-tender, about 20-25 minutes.
3. Stir in the chopped kale and simmer, covered, another 2-3 minutes until the greens are cooked but still bright green.
4. * 3 cups of fresh tomato puree may be substituted

tomatoes, dr, ground cinnamon, curry powder, sugar, kale leaves, head of cauliflower

Taken from www.epicurious.com/recipes/member/views/spiced-up-cauliflower-greens-50169457 (may not work)