Cauliflower Gratin Wiht Tomatoes and Feta
Elizabeth Thomas
Source: Vegetarian Cooking for Everyone by Deborah Madison, Broadway Books, New York: 1997, p. 281.
ingredients
- 2 to 3 tablespoons olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, chopped
- 1 1/2 teaspoons dried oregano
- 1/8 teaspoon cinnamon
- 5 fresh tomatoes, peeled, seeded and diced or 1 (15-ounce) can diced tomatoes
- 1 teaspoon honey
- 1 tablespoon capers, rinsed
- Salt and freshly milled pepper
- 1 large cauliflower, about 1 1/2 pounds, broken into florets
- Juice of 1/2 lemon
- 2 to 4 ounces crumbled feta
- Finely chopped parseley
directions
- 1
Preheat the broiler and lightly oil a 2 quart gratin dish.
- 2
Heat the oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish.
- 3
Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juic over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with parsely and serve. (If you are assembling the gratin ahead of time, cover and bake at 400 F until bubbling, about 20 minutes, then brown under the boiler.)
Source: TasteBook
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