Cauliflower, Tomato, and Feta Gratin
A lite, zingy dinner or side dish.


2-3 T olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 1/2 teaaspoons dried oregano
1/8 teaspoon ground cinnamon
5 fresh tomatoes, or 1 15 oz can diced tomatoes
1 teaspoon honey
1 Tablespoon capers
salt and fresh pepper
1 large cauliflower, about 1 1/2 lbs, broken into florets
juice of 1/2 lemon
2-4 oz crumbled feta
Finely chopped parsley


Preheat boiler and lightly oil a 2-quart gratin dish (small pyrex).

Heat oil in 10inch skillet over med. heat. Add onion, garlic, oregano, and cinnamon, and cook 5 minutes.

Add tomatoes and cook 7 more minutes.

Meanwhile, steam cauliflower for 5 minutes.

Add honey and capers, and season with salt and pepper. Slide mixture into baking dish. Put cauliflower over it. Squeeze lemon juice and crumble feta over top.

Brown under broiler until cheese begins to brown (maybe 5-10 minutes).

Garnish with parsley and serve.

(If you make the filling ahead of time, bake for 20 minutes at 400F, then brown under broiler).




Vegetarian Cooking for Everyone, pg. 281