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Meatless Monday - Cauliflower Gratin

The best recipes are the ones that are easy to follow, take very little time to prepare and yield delicious results.  These are the ones that you'll make many times because they are such a pleasure to make and eat.  This recipe is one of those.  I think you'll love it.  We loved it so much I forgot to take a picture of it.

Lidded casserole dish by Future Relics
Carved, Covered Casserole


  • 2 tbs olive oil
  • 1 med onion, sliced thin
  • 2 - 4 garlic cloves, chopped
  • 2 tsp fresh oregano
  • pinch of ground cinnamon
  • 1 15oz can of diced tomatoes or equivalent of fresh tomatoes
  • 1 tsp honey
  • tablespoon capers
  • Salt and freshly ground pepper
  • 1 large cauliflower broken into florets
  • Juice of 1/2 lemon
  • 4 oz crumbled feta
  • Finely chopped parsley for garnish


Lightly oil a 2 quart casserole dish and set aside.

Heat a large skillet over medium heat then add the oil, onion, garlic, oregano, and cinnamon.  Cook for about 5 minutes until the onion is softened.  Add the tomatoes and cook 7 minutes more, now add the honey and capers.  Season with salt and pepper to taste.  Transfer the mixture to the casserole dish.

Steam the cauliflower for 5 minutes.  Set it on the sauce and season with a little more salt and pepper if desired.  Pour the lemon juice over the cauliflower and add the feta. Place in the oven about 5 - 6 inches below the broiler then turn on the broiler.  Heat until the sauce is bubbling and the cheese is beginning to brown (start checking after about 10 minutes).  Garnish with parsley and serve.

If you are preparing the gratin ahead of time (say, for a pot luck dinner), you can bake covered at 400 degrees F. for 20 minutes then brown it under the broiler.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. I've never liked cauliflower but your ingredients make me want to try it, if I can trick Gary into thinking it's potatoes. Ha.

    1. Ha, maybe he'll just think he's eating delicious.


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