created: 2005-12-01 19:00:50
This is insanely delicious. The feta gets all kind of caramelized and chewy and a generous dose of lemon gives the cauliflower a fabulous tang. From the underappreciated cuisine of Greece (The Food and Wine of Greece by Diane Kochilas).
2 tablespoons olive oil 1 large onion, halved and sliced 2 garlic cloves, finely chopped 1 large can chopped tomatoes 1/4 tsp cinnamon 2 bay leaves 2 tsp oregano salt and pepper 1 cauliflower, cut into florets Fresh juice of 1 lemon 1 cup crumbled feta cheese Preheat oven to 350 degrees fahrenheit In large heavy skillet, cook onion over medium low heat until very soft - about 15 minutes. Add garlic; cook for 1 minute. Add tomatoes, bay leaves, cinnamon, oregano, salt and pepper; increase heat to medium; cook for 5 minutes. Add cauliflower; reduce heat to a simmer; cover and cook fro 15 minutes. Remove from heat. In medium to large baking pan, preferably clay or glass, pour in tomato/cauliflower mixture. Pour lemon juice over mixture and stir. Sprinkle with crumbled feta. Place pan in oven and turn down to 350 degrees fahrenheit. Bake for 50 minutes to 1 hour or until cauliflower is soft and feta melted. Serve over plain rice.