Cauliflower Gratin with Tomatoes and Feta

Cauliflower is without a doubt one of my favorite vegetables. You can bake it, steam it, puree it, eat it raw, add spices and make a delicious soup…the options are endless! This bake in particular combines the delicious and crispness of lightly baked cauliflower with tangy capers and creamy feta, to create a dish that is delicious hot or cold, paired with other foods or perfectly content on it’s own.

It’s not only easy, but because you’re not aiming to completely soften the cauliflower it’s quick to prepare and can be made well in advance to save time! It can also easily be vegan by holding the feta, or you can spice it up by adding a tablespoon or two of chili flakes.

1 large cauliflower head (1 ½ pounds), broken into florets

5 fresh tomatoes, peeled, seeded and diced, or 1 15 ounce can diced tomatoes

1 tablespoon capers, rinsed (add more if desired)

4 shallots, chopped

4 garlic cloves, chopped

2-3 tablespoons olive oil

1 ½ teaspoon dried oregano

1/8 teaspoon ground cinnamon

1 teaspoon honey

Juice of ½ lemon (add more if desired)

Salt and pepper to taste

2-4 ounces crumbled feta

Sautee shallots, garlic, oregano, and cinnamon until shallots are slightly transparent (about 5 minutes).

Add tomatoes and cook for an additional 7 minutes.

Remove from heat and add honey, capers, salt and pepper.

Place in the bottom of a large baking dish.

Steam cauliflower for 5 minutes, then layer on top of the sauce.

Drizzle lemon juice over the top, and evenly distribute the crumbled feta.

Cover with foil and bake at 400 degrees for 20 minutes.

After 20 minutes, uncover and bake until top layer is brown (about 5-7 minutes).