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Cauliflower Over Tomatoes with Feta Cheese

March 14, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Cauliflower Over Tomatoes with Feta Cheese

Honey, lemon, capers, and feta conspire to make this a zingy rather than a stodgy dish.  Steamed cauliflower goes on top of a pungent tomato sauce and the dish is finished either under the broiler (if everything is still hot) or in the oven (if you’ve made it ahead of time to reheat later).  If you have roasted peppers (jarred or home made), consider adding them to the sauce as well.  This can be a vegetarian main dish, served with brown rice or quinoa, or you can serve this with grilled or sautéed shrimp, lamb or chicken along side.


1 1/2 tablespoons olive oil
1 onion, thinly sliced
1 1/2 teaspoons dried oregano (Greek or Turkish, rather than Mexican)
1/8-teaspoon ground cinnamon
2 garlic cloves, chopped
1 15-ounce can diced tomatoes
2-teaspoons honey
1-tablespoon capers, rinsed
1 cauliflower, 1 1/2 pounds or more, broken into florets, the core chopped
sea salt and freshly milled pepper
juice of 1/2 lemon
2 to 4 ounces crumbled feta cheese
finely chopped parsley for garnish


Heat the broiler if finishing the dish in one session, and lightly oil a 2-quart gratin dish. (Otherwise, wait to heat the oven.)

Heat the oil in a 10-inch skillet over medium heat. Add the onion, oregano, and cinnamon and cook until the onion is soft, about 6 minutes, adding the garlic towards the end of that cooking time.  Add the tomatoes, cook 7 minutes more, then add the honey and capers and season with ½ teaspoon salt and plenty of pepper. Slide the mixture into the dish.

While the sauce is cooking, steam the cauliflower for 5 minutes. (Include the core and any small greens.) Set it over the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta cheese.  Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes.  Garnish with the parsley and serve.

If you’ve set this up ahead of time, heat the oven to 375’F.  Add the dish and bake until bubbling and hot, about 25 minutes. Remove and garnish with the parsley.

Serves 4