2 tsp olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 14.5oz can chopped tomatoes
2 Tbs drained capers
1/4 cup crumbled feta cheese
1 1/2 Tbs chopped fresh dill
1) Steam cauliflower 4 to 6 minutes in steamer basket, or until tender.
2) Preheat broiler. Heat oil in saucepan over medium-low heat; add onion and garlic, and cook 5 minutes. Add tomatoes and capers, increase heat to medium-high, and cook 7 minutes. Spread tomato mixture in 2-qt gratin dish, top with cauliflower, and sprinkle with feta.
3) Broil gratin 5 to 6 minutes, or until feta is browned. Sprinkle with dill.
Review: Mike and I both fear the broiler. It seems dark and yucky, but also capable of shooting flames somehow. I sucked it up today and decided to brave the broiler. That wasn't my best decision, considering Mike is out of town and if things went as horribly wrong as I feared it would, I was without help. Fortunately, there were no scary flames, but I did manage to pull the broiler drawer out of it's track, while very, very hot. Oh dear! I managed to grab a couple of silicone trivets and get it back into the track (while very, very hot).
So, I've wanted to make this dish for several months now. Mike kept shooting it down, because he hates capers and he didn't think it sounded very good. Fortunately for me, he went out of town for a conference. And, I got to make this all for me. He actually laughed to see I was making it while he was gone. :) I loved it and wish I had more. This only made two entree sized portions. I think I made another side dish . . .
And then I made Whoopie Pies, from a mix (thanks to my nieces!!).
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