Cauliflower Gratin with Tomatoes and Feta

Cauliflower Gratin with Tomatoes and Feta

2 to 3 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 ½ teaspoons dried oregano
1/8 teaspoon ground cinnamon
5 fresh tomatoes, peeled, seeded & diced or
               1 15-once can diced tomatoes
1 teaspoon honey
1 tablespoon capers, rinsed
Salt & fresh pepper, to taste
1 large cauliflower, broken into florets
Juice of ½ lemon
2 to 4 ounces crumbled feta
Finely chopped parsley 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 until bubbling, about 20 minutes, then brown under the broiler.

Recipe from Vegetarian Cooking For Everyone by Deborah Madison