| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Veg05 | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, thinly sliced | |
| 2 | Cloves garlic, chopped | |
| 1 1/2 | t | Dried oregano |
| 1/8 | t | Ground cinnamon |
| 1 | 15 oz. can diced tomatoes | |
| undrained | ||
| 1 | t | Honey |
| 1 | T | Capers, rinsed |
| Salt and pepper | ||
| 1 | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 102
Total Fat: 11.5g
Cholesterol: 18.9mg
Sodium: 461.1mg
Potassium: 303mg
Carbohydrates: 11.8g
Fiber: 2.1g
Sugar: 6.7g
Protein: 4.5g