Cauliflower With Tomatoes and Feta
A great way to eat your cauliflower.
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large cauliflower
- 3 tablespoons olive oil plus extra for drizzling
- 1 onion (diced)
- 2 garlic cloves (pressed)
- 14.5 ounce 411 grams can of diced tomatoes
- 1 ½ teaspoons dried oregano
- 1 tablespoon lemon juice
- 7 Kalamata olives (cut into halves)
- Feta cheese for topping (to preference)
- salt and pepper to taste
Instructions
- 1
Add olive oil to pan and heat over medium heat.
- 2
Add diced onions and garlic, mix, and cook for 3 - 4 minutes.
- 3
While that's cooking, cut cauliflower around core.
- 4
Break cauliflower into smaller pieces with your hands.
- 5
When onions are soft, add canned tomatoes, oregano, salt, and pepper, mix well.
- 6
Cover and simmer for 6 minutes.
- 7
Next, add cauliflower to pan with onion/tomato mixture.
- 8
Cover and simmer for 10 minutes.
- 9
Preheat oven during this time to 375F.
- 10
Pour cauliflower mixture into oven save dish.
- 11
Top with lemon juice, drizzle with olive oil, and sprinkle feta and kalamata olives over.
- 12
Place in oven and cook for 45-50 minutes, or until cauliflower is soft.
- 13
Remove and serve hot