Adapted from Madison, D. Vegetarian Cooking for Everyone. (1997). New York: Broadway Books. p 281.

My Comment: I seem to be having a bit of a time management problem these days – and our diet has suffered. The change of the calendar to October is hopefully going to provide some inspiration to reconnect with the important things – eating healthful foods made at home.  Deborah Madison provides this gratin which is a family favorite – we love the creaminess of feta and the saltiness of capers. Have I mentioned cinnamon is my favorite spice?

A note about nutritional information. I am no longer using Weight Watchers points, but through the Calorie Count website, can provide the information Weight Watchers and other nutrition-aware users to track food intake. Enjoy!

Ingredients

2 to 3 TBSP Olive Oil (less is more if you’re asking me)
1 onion, sliced thinly
2 garlic cloves, chopped
1-1/2 tsp oregano
1/8 tsp ground cinnamon
1-15-oz can diced tomatoes (I use Muir Glen)
1 tsp honey
1 TBSP capers, rinsed
salt and freshly milled pepper
1 large cauliflowers (about 1-1/2 lbs) broken into florets
Juice of 1/2 lemon
2 to 4 oz. crumbled feta
Parsley, finely chopped

Method

1. Preheat the broiler and lightly oil a 2-quart gratin dish.

2. Heat oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano and cinnamon. 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 pepper. Slide the mixture into the gratin dish.

3. 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 brown – about 10 minutes.

4. Garnish with parsley and serve. (If you are assembling the gratin ahead of time, cover and bake at 400 F until bubbling – about 20 minutes and the finish under the broiler).

Nutrition Information: