Ingredients
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
Preparation
In a large saucepan or wok, combine the crushed tomatoes, MatoZest, cinnamon, curry powder and date sugar. Bring to a simmer.
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.
Stir in the chopped kale and simmer, covered, another 2-3 minutes until the greens are cooked but still bright green.
- 3 cups of fresh tomato puree may be substituted
