Tuesday, August 09, 2005
Cauliflower Gratin with Tomatoes and Feta
Source: Peter Berley's Fresh Food Fast
1-2 tablespoons of olive oil
1/2 -1 cup onion, thinly sliced
2 garlic cloves, chopped
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
5 fresh tomatoes, peeled, seeded and diced or 1 can
1 teaspoon honey (I forgot this)
1 tablespoon capers, rinsed
salt and freshly milled pepper
1 large head cauliflower (about 1.5 pounds), broken into florets
juice of 1/2 lemon
2-4 ounces crumbled feta cheese
finely chopped parsley
Preheat broiler and lightly oil a 2-quart gratin dish.
Heat oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano and cinnamon and cook until the onion wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add honey and capers and season with salt and pepper. Slide mixture into gratin dish. (I added cauliflower in with the tomatoes, covered, and cooked for about 5 minutes. This eliminates the need to steam the cauliflower separately and worked very nicely.)
Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5-6 inches under the broiler until the sauce is bubbly and the cheese is beginning to brown, about 10 minutes. Garnish with parsley and serve.
I talked about this recipe HERE.