I’m always looking for vegetarian dishes with appropriate amounts of protein. Left to my own devices, I’d just eat fruit and side dishes all the time, and never get very much protein at all! 🙂 In this yummy recipe, the garbanzo beans and feta make it a dish that is filling and sticks with you, and yet it’s very low-fat and low-calorie. It tastes even better as reheated leftovers, because the flavor penetrates the cauliflower.
3 T extra-virgin olive oil
2 C chopped onion
2 (14.5-ounce) cans diced tomatoes (I’ve used fresh grape tomatoes)
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
6 cloves garlic, minced (1 T minced)
1/4 C chopped fresh flat-leaf parsley
2 T capers, rinsed and drained
1 T chopped fresh oregano
1 T lemon juice
1 tsp chopped fresh thyme
1/2 tsp salt (optional)
1/4 tsp freshly ground black pepper
1 & 3/4 lbs cauliflower, cut into florets
4 oz feta cheese, crumbled
In a lg saucepan heat olive oil over med-high heat. Add onion; cook about 5 min. or ’til tender, stirring occasionally. Add drained tomatoes, garbanzo beans, and garlic. Bring to boiling; reduce heat to low. Cover and simmer for 15 min. Stir in parsley, capers, oregano, lemon juice, thyme, salt, and pepper.
Meanwhile, in a covered Dutch oven cook cauliflower in a small amount of boiling water about 5 min. or just until tender. Drain and keep warm.
Transfer cauliflower to a 2- to 2 & 1/2 quart broilerproof baking dish. Top with hot tomato mixture. Sprinkle with feta cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until cheese begins to brown. Serve immediately.