Prepare the aromatic vegetables and olives. Dice the onions, finely grate the carrots, mince the garlic, and slice the olives to 1/8th inch thick. Feel free to adjust the cuts or add other vegetables to make it your own.
Add olive oil and tomato paste to the pot and cook over medium-low heat for 5 minutes, stirring occasionally until the paste darkens and the flavor deepens, removing any canned taste.
Add the garlic, onions, and carrots to the pot and cook with the tomato paste for an additional 5 minutes, stirring occasionally.
Add the stewed tomatoes, stock, cinnamon sticks, oregano, black pepper, bay leaves, and red pepper flakes (if using) to the pot. Stir well, bring to a boil, then reduce to a simmer for at least 20 minutes.
Remove the bay leaves and cinnamon sticks, then taste and add salt as needed. (Note: This is the best time to adjust seasoning as the sauce should be well-seasoned to flavor the cauliflower.)
Place the cauliflower, stem side down, into the sauce. The sauce should cover about 3/4 of the cauliflower, leaving the top exposed.
Ladle some sauce over the top of the cauliflower, then add the sliced olives to the sauce.
Braise the cauliflower in the sauce with the lid on for 35-45 minutes, depending on size.
Test for doneness by piercing the cauliflower with a fork. It should be tender but still firm.
Carefully transfer the cauliflower to a wide, shallow bowl or deep plate. Pour some sauce at the bottom and drizzle a bit over the cauliflower for presentation. Garnish with fresh basil or parsley.