Cauliflower with Tomatoes & Feta Cheese
This is another recipe from one of my favorite cookbooks: Williams-Sonoma's "Essentials of Mediterranean Cooking". While I'm not usually a fan of cauliflower, this looked too good to pass up. I use it as a main course, but it would make a good side dish or even the base for a spaghetti sauce -- adding some clams or calamari would be one idea I might try.
Randy Hill, March 1, 2012
Ingredients
- 1 tbsp Olive Oil
- 1 tbsp water
- 1/16 tsp Cinnamon
- Juice from 1/4 Lemon
- 1/2 Onion
- 1 tsp minced Garlic
- 2 cups Cauliflower
- 1 cup diced tomatoes
- 6 Olives
- 1 Bay Leaf
- 1/4 cup Feta Cheese
- Salt & Pepper
Directions
- Thaw 2 cups frozen cauliflower.
- Heat the oven to 375.
- Chop 1/2 onion and saute with the garlic in 2 tbsp olive oil.
- Mix the olive oil, water, cinnamon and lemon juice and set aside.
- When the onion is translucent, add the tomatoes and bay leaf and simmer for 3-4 minutes.
- Roughly chop the olives.
- Add the cauliflower, olives and if needed 1/8 cup water. Cover and simmer for around 5 minutes. If using fresh cauliflower cook until tender.
- Add salt & pepper to taste.
- When done, transfer the mixture to a small baking dish just large enough so that the cauliflower is only 1 layer deep.
- Sprinkle the lemon, olive oil dressing over the cauliflower.
- Sprinkle with the feta cheese, cover with aluminum foil and bake for 30 minutes. Remove the foil after 15 minutes to let the water evaporate and the cauliflower to brown slightly.
(c) 2015 Randy Hill
