| T O P I C R E V I E W |
| MasterGardener |
Posted - Nov 05 2007 : 08:55:34 AM
3 T extra-virgin olive oil
2 C chopped onion
2 (14.5-ounce) cans diced tomatoes (I've used fresh grape tomatoes)
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
6 cloves garlic, minced (1 T minced)
1/4 C chopped fresh flat-leaf parsley
2 T capers, rinsed and drained
1 T chopped fresh oregano
1 T lemon juice
1 tsp chopped fresh thyme
1/2 tsp salt (optional)
1/4 tsp freshly ground black pepper
1 & 3/4 lbs cauliflower, cut into florets
4 oz feta cheese, crumbled
In a lg saucepan heat olive oil over med-high heat. Add onion; cook about 5 min. or 'til tender, stirring occasionally. Add drained tomatoes, garbanzo beans, and garlic. Bring to boiling; reduce heat to low. Cover and simmer for 15 min. Stir in parsley, capers, oregano, lemon juice, thyme, salt, and pepper.
Meanwhile, in a covered Dutch oven cook cauliflower in a small amount of boiling water about 5 min. or just until tender. Drain and keep warm.
Transfer cauliflower to a 2- to 2 & 1/2 quart broilerproof baking dish. Top with hot tomato mixture. Sprinkle with feta cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just 'til cheese begins to brown. Serve immediately.
Note: I use a skillet that will go in the oven for the first steps/ingredients & it eliminates the need for the additional broilerproof dish.
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
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