Recipe: Cauliflower with tomatoes and feta cheese.
Oh my god, we've fell in love with this recipe. Cooked it twice in one week, but added pasta the second time around (as we were feeding two more people).
I was dubious about how dry it would be but the fresh tomatoes are so juicy that everything remains moist throughout cooking.
Ingredients:
- 8 fresh tomatoes
- 8 oz fat free feta cheese
- 1/8 tsp ground cinnamon
- 2 tsps leaves dried oregano
- 1 tbsp oil
- 1 tbsp lemon juice
- 1 head large cauliflower, cut into florets
- 2 cloves garlic, crushed
- 1 medium onion, sliced
Directions:
1. Heat the oil in a heavy-based skillet. Saute the onion and garlic for 3-4 minutes or until the onion has softened.
2. Add the chopped tomatoes, cinnamon and oregano before seasoning with salt and pepper. When done stir and simmer for 5 minutes with the lid on the pan.
3. Preheat the oven to 375*F (190*C).
4. Add the cauliflower to the tomato mixture, cover and simmer for a further 10 - 15 minutes or until the cauliflower is just tender. Remove from the heat.
5. Transfer the mixture to a large, oven proof dish.
6. Sprinkle over the lemon juice and grated feta.
7. Bake for 45-50 minutes, or until the cauliflower is soft and the cheese has melted. Serve warm.
Note: Grating feta is hard and very messy! The first time around we had the cheese already in chunks so just sliced it a little smaller and scattered that on top.
The second time it was a block so I tried grating it. I had more on my hands than on the chopping board. From experience the cheese turned out a little less chewy if you let the dish cook for about 20 minutes in the oven before adding the cheese. The last 20 minutes (attempt 2) were shortened a little as we pulled the dish out as soon as the cheese was melted.
Next time around we're going to try it with potatoes instead. Probably small ones served on the side rather than putting them [the pasta] in the oven dish like we did this time.
I was dubious about how dry it would be but the fresh tomatoes are so juicy that everything remains moist throughout cooking.
Ingredients:
- 8 fresh tomatoes
- 8 oz fat free feta cheese
- 1/8 tsp ground cinnamon
- 2 tsps leaves dried oregano
- 1 tbsp oil
- 1 tbsp lemon juice
- 1 head large cauliflower, cut into florets
- 2 cloves garlic, crushed
- 1 medium onion, sliced
Directions:
1. Heat the oil in a heavy-based skillet. Saute the onion and garlic for 3-4 minutes or until the onion has softened.
2. Add the chopped tomatoes, cinnamon and oregano before seasoning with salt and pepper. When done stir and simmer for 5 minutes with the lid on the pan.
3. Preheat the oven to 375*F (190*C).
4. Add the cauliflower to the tomato mixture, cover and simmer for a further 10 - 15 minutes or until the cauliflower is just tender. Remove from the heat.
5. Transfer the mixture to a large, oven proof dish.
6. Sprinkle over the lemon juice and grated feta.
7. Bake for 45-50 minutes, or until the cauliflower is soft and the cheese has melted. Serve warm.
Note: Grating feta is hard and very messy! The first time around we had the cheese already in chunks so just sliced it a little smaller and scattered that on top.
The second time it was a block so I tried grating it. I had more on my hands than on the chopping board. From experience the cheese turned out a little less chewy if you let the dish cook for about 20 minutes in the oven before adding the cheese. The last 20 minutes (attempt 2) were shortened a little as we pulled the dish out as soon as the cheese was melted.
Next time around we're going to try it with potatoes instead. Probably small ones served on the side rather than putting them [the pasta] in the oven dish like we did this time.