Cauliflower Gratin

By JJCR

Ingredients

• 3 tbsp. olive oil
• 1 large onion, chopped
• 1 28 oz. can diced tomatoes, drained
• 1 15 oz. can chick peas drained ( garbanzo beans)
• 1 tbsp. garlic minced
• 1/4 cup chopped parsley
• 2 tbsp. capers, drained and rinsed
• 1 tbsp. fresh oregano chopped
• Juice of 1/2 lemon 1 tbsp.
• 1 tsp. fresh thyme chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh ground black pepper
• 1/8 tsp. cayenne pepper
• 1 head cauliflower
• 4-6 oz. feta cheese, crumbled

Preparation

Step 1

Heat large saucepan over med. high heat. Add olive oil and cook onion about 7 minutes until soft. Add garlic and cook 1 minute. Add tomatoes, chick peas ( garbanzo beans) and a couple pinches of salt. Bring to simmer. Cover and cook 15 minutes.

While its cooking start 3 inches of water to boil in a large pot. Bread cauliflower into bite size florets and place in boiling water. Cover and cook 5 minutes. Drain and set aside.

Add parsley, capers, oregano, lemon juice, thyme, salt, black pepper and cayenne to tomato mixture. Stir gently to fold ingredients together.

Place cauliflower in a 2 or 2 1/2 qt. baking dish. Top cauliflower with tomato mixture and top with crumbled feta cheese. Place under broiler until cheese just starts to color. Serve hot or at room temperature.



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