PREP: 30 minutes COOK: 15 minutes BROIL: 1 minute MAKES 6 servings
2 cups chopped onions (2 large)
3 tablespoons olive oil
2 14.5-ounce cans diced tomatoes, drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
6 cloves garlic, minced
1⁄4 cup snipped fresh Italian (flat-leaf) parsley
2 tablespoons capers, rinsed and drained
1 tablespoon snipped fresh oregano
1 tablespoon lemon juice
1 teaspoon snipped fresh thyme
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
13⁄4 pounds cauliflower, cut into florets
1 cup crumbled feta cheese (4 ounces)
1 Preheat broiler. In a large saucepan cook onion in hot oil over medium-high heat about 5 minutes or until tender, stirring occasionally. Stir in drained tomatoes, drained beans, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in parsley, capers, oregano, lemon juice, thyme, salt, and pepper.
2 Meanwhile, in a covered Dutch oven cook cauliflower in a small amount of boiling water about 5 minutes or just until tender; drain.
3 Transfer hot cauliflower to an ungreased 2- to 21⁄2 -quart broilerproof baking dish. Top with hot tomato mixture; sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until cheese starts to brown.
PER SERVING: 271 cal., 12 g total fat (4 g sat. fat), 17 mg chol., 951 mg sodium, 35 g carb., 9 g fiber, 10 g pro.
