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

• 2 to 3 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 1 1/2 teaspoons dried oregano
• 1/8 teaspoon ground cinnamon
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon honey
• 1 tablespoon capers, rinsed
• Salt and freshly milled pepper
• 1 large cauliflower, about 1 1/2 pounds, broken into florets
• Juice of 1/2 lemon
• 2 to 4 ounces crumbled feta
• Finely chopped parsley

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.