I've been saving this recipe for cauliflower gratin with tomatoes and feta for a little while now, waiting for just the right time to unleash. You honestly can't go wrong with anything that includes juicy tomatoes and salty feta cheese. The complimentary flavors brings everything that surrounds them to life. Which is why this recipe is so darn good.
While I don't cook with cauliflower too often and think it has fallen in popularity with more people then just myself- I am predicting a come back! Cauliflower’s mild flavor can be brought to life with a few simple ingredients. And the flowering vegetable contains allicin, which improves heart health and reduces the risk of strokes. Cauliflower also has selenium, a chemical that works well with vitamin C to strengthen the immune system. Cauliflower has folate, a B vitamin that is needed for cell growth, and is an excellent source of fiber.
Do you have any favorite recipes using cauliflower?
Cauliflower Gratin with Tomatoes and Feta (serves 4)
From Deborah Madison's Vegetarian Cooking for Everyone
2-3 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 tablespoon dried oregano
1/8 teaspoon cinnamon
5 fresh tomatoes, diced
1 teaspoon honey
1 tablespoon capers
1 head of cauliflower, broken into small florets and washed
juice of 1/2 lemon
1/2 cup feta cheese, crumbled
handful of chopped parsley (optional)
pepper to taste
Heat the oil in a large skillet over a medium heat. Add the onion and saute for about 10 to 15 minutes until the onion begins to caramelize. Add garlic, oregano and cinnamon, stirring to cook for another minute or two. Add the tomatoes, cook for seven more minutes, then add honey and capers and season with pepper.
Lightly oil a gratin or casserole dish and add the oil mixture to this dish. Preheat the broiler.
Meanwhile, steam the cauliflower for 5 minutes. Once steamed, add the florets to the onion mixture. Add lemon juice and crumbled feta cheese and stir to mix all the ingredients together. Place in the oven under the boiler and cook until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with parsley (if, unlike me, you remember) and serve.