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Everyone’s favorite healthy veggie is sprinkled with feta and baked over a bed of quick spiced tomato sauce for a healthy, exciting dinner or side.
Preheat oven to 375ºF and lightly oil a 9-inch pie plate with 1/2 tablespoon olive oil.
Prepare water and a steamer basket in a medium saucepan. When water simmers vigorously, add cauliflower, cover, and maintain a simmer. Steam about 10 minutes, or until just tender—neither crunchy nor falling apart. While cauliflower steams, start preparing tomato sauce.
Heat remaining 2 tablespoons oil in a 10-inch skillet over medium heat. Add onion, garlic, dried oregano (if using fresh, add with tomatoes), and cinnamon. Stir and cook until onion is softened, about 5 minutes. Add tomatoes (and fresh oregano, if using) and simmer until slightly reduced, stirring often, 7 or 8 minutes. Add honey and capers, simmer for another 30 seconds, then remove from heat and season to taste with salt and pepper. Spread tomato sauce in the pie plate.
Arrange cauliflower over tomato sauce, sprinkle with salt and pepper, and drizzle with lemon juice. Cover with foil and bake about 15 minutes, until cauliflower is very tender and the sauce bubbles. Remove foil, sprinkle feta over the top, and broil 3 to 5 minutes near the broiler (watching it carefully), until feta and cauliflower are beginning to brown. Garnish with parsley and scoop onto plates to serve. Servings needn’t look perfect—it tastes best when everything gets stirred up together on the plate!
Notes::
1. Gluten-free and vegetarian, if cheese is labeled vegetarian. To make vegan or avoid potential animal rennet in cheese, omit feta and substitute a dash of maple syrup or a pinch of brown sugar for honey.
2. The bake can be assembled ahead of time (probably up to a couple days). Extend cook time until everything is heated through.
Recipe adapted from The New Vegetarian Cooking for Everyone by Deborah Madison.
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