Cauliflower Gratin


Is it me, or does cauliflower seem to be popping up everywhere online as the next best veggie?  Don’t get me wrong – I do love cauliflower, but it seems to be showing its lovely head insert pun here  in the most amazing areas:  mocked mashed potatoes, rice, and even the base crust for pizza, small tortilla’s and <<gasp>> “bread sticks”.  This diversified veggie is welcomed with open arms by  the dieting masses; by those who have searched high and low for dish that will satisfy their cravings for carbs and not leave them hungry a few minutes later.   Seriously….this stuff is good AND satisfying!


Do you have five minutes to prep, and another 15 to cook?  If so – DINNER IS SERVED!  This dish is super easy to make, incredibly fast and is great served as a main course, or as a side.  Broiling the feta for a few minutes until it’s golden brown, is definitely not a waste of time.  If you don’t have fresh herbs on hand, throw in about 1 – 1 1/2 tablespoon Italian seasonings.  Cheers!

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Yields 6

Cauliflower Gratin

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 3 tablespoons extra-virgin olive oil
  • 2 cups chopped onion
  • 2 14 1/2-ounce cans diced tomatoes, drained
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 6 cloves garlic, minced (approximately 1 tablespoon minced)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 3/4 pounds cauliflower, cut into florets
  • 1/4 Cup Feta cheese, crumbled (Goat cheese that is crumbled, makes an excellent substitution if you desire)


In a large saucepan heat olive oil over medium-high heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add drained tomatoes, garbanzo beans, and garlic. Bring to boiling; reduce heat to low. Cover and simmer for 15 minutes. Stir in parsley, capers, oregano, lemon juice, thyme, kosher salt, and pepper.

Meanwhile, steam your cauliflower by placing cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl. Cover the bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.

Transfer cauliflower to a 2- to 2 1/2-quart broiler-proof 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 the cheese begins to brown. Serve immediately.



121 cal


13 g


1 g


1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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