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Cauliflower with tomatoes and feta




Source of Recipe


The Bergen Record


List of Ingredients




2 tablespoons clarified butter

1 large onion, sliced

2 garlic cloves, crushed

8 tomatoes, peeled and finely chopped

2 teaspoons dried oregano

Pinch of ground cinnamon

Salt and pepper

1 large head cauliflower, cut into florets

3 tablespoons olive oil

1 tablespoon fresh lemon juice

½ cup crumbled feta cheese


Recipe



Preheat oven to 375 degrees. Melt the butter in a large skillet over medium heat, add onion and garlic and cook for 3 to 4 minutes. Add the tomatoes, oregano, cinnamon and a little salt and pepper. Stir well, cover and simmer for approximately 5 minutes.

Add the cauliflower florets to the tomato sauce, cover and simmer for 10 to 15 minutes. Transfer to a baking dish and drizzle with olive oil and lemon juice. Top with the feta. Bake until the cauliflower is tender and the cheese has melted, about 40 minutes. Serve hot.

Servings: 4.