Cauliflower Gratin Wiht Tomatoes And Feta Recipes

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ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

Provided by Colu Henry

Categories     weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Roasted Cauliflower With Feta, Almonds and Olives image

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
  • Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
  • Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/4 cup roughly chopped almonds
1/3 heaping cup/about 2 ounces crumbled feta
1/2 cup pitted and roughly chopped green olives
2 tablespoons finely chopped Italian parsley
1/2 lemon, to taste
Flaky salt (optional)

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories     weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10



Spiced Roasted Cauliflower With Feta and Garlic image

Steps:

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

CAULIFLOWER BAKED WITH TOMATOES AND FETA

Make and share this Cauliflower baked with Tomatoes and Feta recipe from Food.com.

Provided by Evie3234

Categories     Cauliflower

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11



Cauliflower baked with Tomatoes and Feta image

Steps:

  • Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
  • Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
  • Stir then simmer covered for 5 minutes.
  • Preheat oven to 375F degrees.
  • Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
  • Remove from heat.
  • Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
  • Sprinkle over the lemon juice and crumbled feta.
  • Bake for 40 minutes or until the cauli is soft and cheese has melted.

Nutrition Facts : Calories 249.6, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 325.9, Carbohydrate 22.1, Fiber 7, Sugar 11.1, Protein 9.3

3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
6 tomatoes, seeded and chopped
1 pinch ground cinnamon
1 -2 teaspoon dried oregano
salt
freshly ground black pepper
1 large cauliflower, cut in to florets
1 tablespoon lemon juice
3 ounces feta cheese, crumbled

EASY CAULIFLOWER GRATIN

With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h5m

Number Of Ingredients 8



Easy Cauliflower Gratin image

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
  • In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
  • Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
  • Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.

3 slices white sandwich bread, torn into large pieces
2 tablespoons grated Parmesan cheese
3 tablespoons butter
1/3 cup all-purpose flour
2 cups milk
1 head cauliflower (about 2 pounds), cored and cut into small florets
Coarse salt and ground pepper
4 ounces Gruyere cheese, grated (1 cup)

CAULIFLOWER AU GRATIN

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8



Cauliflower Au Gratin image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 12



Roasted Cauliflower Gratin With Tomatoes and Goat Cheese image

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
  • Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
  • Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
  • Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
  • Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams

1 medium-size head of cauliflower
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
1/8 teaspoon cinnamon
1/2 teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
2 to 3 teaspoon chopped chives

KOUNOUPITHI (BAKED CAULIFLOWER WITH FETA AND TOMATO SAUCE)

Make and share this Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) recipe from Food.com.

Provided by COOKGIRl

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12



Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) image

Steps:

  • Preheat oven to 375 degrees.
  • In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
  • Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
  • Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
  • Grate the feta cheese on the top and garnish with black pepper.
  • Bake in the preheated oven for approximately 25 minutes.

Nutrition Facts : Calories 332.1, Fat 22.3, SaturatedFat 7.7, Cholesterol 33.4, Sodium 494.8, Carbohydrate 26.4, Fiber 8.8, Sugar 13.9, Protein 12

4 tablespoons olive oil
3 garlic cloves, minced
1 large yellow onion, chopped
30 ounces Italian plum tomatoes
1 bay leaf
2 teaspoons dried Greek oregano
2 inches cinnamon sticks
salt
fresh ground black pepper
1 large head cauliflower
1 tablespoon fresh lemon juice
5 ounces feta cheese

CAULIFLOWER AND TOMATO FRITTATA WITH FETA

Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, vegetables, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 12



Cauliflower and Tomato Frittata With Feta image

Steps:

  • Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
  • While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
  • Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
  • Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
  • Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
  • Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

2 tablespoons extra virgin olive oil
1 to 2 garlic cloves (to taste), minced
1 14.5-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt to taste
1 sprig basil or 1/2 to 1 teaspoon fresh thyme leaves
1/2 medium head cauliflower, cored and cut or broken into small florets (about 3 cups florets)
2 ounces feta, crumbled (about 1/2 cup)
1/4 cup imported black olives, pitted and halved or coarsely chopped (optional)
8 large or extra-large eggs
Freshly ground pepper
1 to 2 tablespoons chopped flat leaf parsley or a combination of parsley and mint or marjoram

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