Greek Cauliflower with Tomatoes and Cheese

 

If you are not a feta fan, try using mozzarella or another cheese you like. The addition of cinnamon gives this

an unusual, but very Greek flavor. Leave it out if you desire. Barb L.

Serves: 6-8

4 Tbsp of Flying Olive Garlic or a SingleVarietal of Extra Virgin Olive Oil, divided

1 large yellow onion, chopped

2 cloves garlic, minced

6 ripe Roma tomatoes, seeded, halved, and finely chopped

1 large head of cauliflower, about 2 ½ lbs, trimmed and cut into 1” florets

Juice of ½ a lemon

¼ tsp ground cinnamon

1 bay leaf

2 oz feta or other cheese, crumbled or shredded (I used soy mozzarella cheese and it was delicious!)

Sea salt and freshly ground pepper

Chopped parsley (Italian) for garnish

Directions:

Preheat the oven to 375 F.

In a large frying pan over medium-high heat, warm 2 Tbsp of the Flying Olive Extra Virgin Olive Oil of Choice. Add the onion and garlic and cook, stirring often, until the onion has softened, about 5 minutes. Add the tomatoes, cover, and simmer, stirring occasionally, until the tomatoes have softened, about 5 minutes. Add the cauliflower, cover, and cook until the florets are tender-crisp, about 10 minutes.

Transfer the cauliflower and tomatoes to a greased ovenproof dish just big enough to hold the cauliflower in a single layer. In a small bowl, whisk together the lemon juice, cinnamon, the remaining 2 Tbsp of Flying Olive EVOO, and ¼ cup of water. Pour the lemon juice mixture evenly over the cauliflower. Break the bay leaf in half and add to the dish. Sprinkle on the cheese. Season to taste with salt and pepper. cover the baking dish with aluminum foil.

Bake the cauliflower until tender, about 50 minutes. Uncover and continue baking until the cauliflower is golden on top, about 10 minutes longer. Let stand for 15 minutes before serving.

Submitted by Barb L.