Tri-Colored Cauliflower - cooking recipe

Ingredients

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)

Preparation

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