cauliflower gratin with tomatoes and feta (recipe)

[Guest guest]

This was nice and tangy. Kind of sweet/sour with the lemon juice and

honey playing off of each other. I used the Muir Glen canned fire

roasted tomatoes and ricotta salata cheese instead of feta. You'll

really want something with this to make it a satisfying dinner. Bread,

grain, fake meat. We ate with a Veat " chicken " breast. I picked it up

because I'd never tried it before. I liked it okay, but I sort of got

bored of the taste after a few bites. I think I would like it better

chopped up in a stir fry or something.

 

Laura

 

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Cauliflower Gratin with Tomatoes and Feta

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- to 3 tablespoons

1 onion -- thinly sliced

2 garlic cloves -- chopped

1 1/2 teaspoons dried oregano

1/8 teaspoon ground cinnamon

5 fresh tomatoes or 1 15-ounce can diced tomatoes

-- peeled, seeded and diced

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 ounces feta cheese -- crumbled, up to 4 ounces

parsley -- finely chopped

 

Preheat the broiler and lightly oil a 2-quart gratin dish.

 

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.

 

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 to 6 inches under the broiler until the sauce is

bubbling and the cheese is beginning to brown, about 10 minutes.

Garnish with the parsley and serve. (If you are assembling the gratin

ahead of time, cover and bake it at 400 degrees F until bubbling, about

20 minutes, then brown under the broiler.)

 

Recipe By: Deborah Madison

Source: " Vegetarian Cooking For Everyone "

Copyright: " 1997 "

Start to Finish Time: " 0:30 "