Cauliflower and Chickpea Gratin

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.