| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg05 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; thinly sliced |
| 2 |
|
Cloves garlic; chopped |
| 1 1/2 |
ts |
Dried oregano |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
|
15 oz. can diced tomatoes; undrained |
| 1 |
ts |
Honey |
| 1 |
tb |
Capers; rinsed |
|
|
Salt and pepper |
| 1 |
lg |
Cauliflower; broken into florets |
| 1/2 |
|
Lemon; Juice of |
| 3 |
oz |
Crumbled feta cheese |
|
|
Finely chopped parsley |
INSTRUCTIONS
* Preheat the broiler and lightly oil a 2-quart casserole dish.
* Heat the oil in a 10-inch skillet over medium heat. Add the onion,
garlic, oregano, and cinnamon, and cook until 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 parsley and serve. {If you are assembling the
Gratin ahead of time, cover and bake it at 400 degrees until
bubbling, about 20 minutes, then brown under the broiler.}
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison
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