Serves 4.
From Deborah Madison, Vegetarian Cooking for Everyone, New York: Broadway Books, 1997.
2 to 3 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
5 fresh tomatoes, peeled, seeded, and diced or 1 15-ounce can diced tomatoes
1 teaspoon honey
1 tablespoon capers, rinsed
Salt and freshly milled pepper
1 large cauliflower, about 11/2 pounds, broken into florets
Juice of 1/2 lemon
2 to 4 ounces crumbled feta
Finely chopped parsley
Preheat the broiler and lightly oil a 2-quart gratin dish.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish.
Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with the parsley and serve. (If you are assembling the gratin ahead of time, cover and bake it at 400 °F until bubbling, about 20 minutes, then brown under the broiler.)