The Best Chocolate Cake Ever
That’s what it was called on the website where I…
This is one of my favorite cauliflower recipes, from the wonderful Deborah Madison. It’s pretty easy to put together, once you get the cauliflower steamed. I love the pop of the capers and the saltiness of the feta…good stuff.
So I’m here alone for the evening, since Justin is slaving away at work, and I can’t seem to decide what to do with myself. It’s really windy outside…I can hear the trees rustling and the odd branch scratching against the walls, so going out for a walk, or going out in general, doesn’t sound good. I have a bazillion projects I can work on, but getting motivated to start them is always hard. I’ve cut the fabric for a tiny bag, just for carrying my camera, my phone, and my wallet when I go walking, but I’m not sure I feel like sewing. I have a half-finished tablecloth that I’m embroidering, but, eh, not so much. I have a drawer full of yarn, and ideas for a bag or purse. I have multitudes of paper, for making wallets or journaling. I have a brain full of ideas that I’ve seen on other blogs, or on Craftster. I think I overwhelm myself with ideas and plans, to the point where starting anything seems daunting.
Maybe tonight is a good night for re-reading one of my favorite books. Or perusing old cookbooks. Or sitting in front of the computer and reading blog after blog after blog. Oh, wait! I’ve already done that. :)
Cauliflower Gratin with Tomatoes and Feta
Preheat the broiler and spray a 2-quart baking dish with cooking spray. (I heated the oven to 400ËšF.)
Heat the oil in a medium 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 paper. 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 melt, about 10 minutes. Garnish with parsley and serve.
Makes 4 servings.
Source: Vegetarian Cooking for Everyone by Deborah Madison.