Preheat your broiler.
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Stir in the drained diced tomatoes, rinsed garbanzo beans, and minced garlic.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes for the flavors to meld.
Once simmered, remove the sauce from the heat.
Stir in the fresh parsley, capers, oregano, lemon juice, thyme, salt, and pepper.
While the sauce simmers, cook the cauliflower.
In a separate large pot, bring a small amount of water to a boil.
Add the cauliflower florets, cover, and steam for about 5 minutes, or until just fork-tender. Be careful not to overcook!
Drain the cauliflower well.
Assemble the bake.
Transfer the hot, drained cauliflower to an ungreased 2- to 2. 5-quart broiler-proof baking dish.
Pour the hot tomato and chickpea mixture evenly over the top.
Sprinkle the crumbled feta cheese over the sauce.
Place the dish under the preheated broiler, about 3 to 4 inches from the heat source. Broil for 1 to 2 minutes, watching carefully, until the cheese is just beginning to brown and bubble.
Serve immediately and enjoy!
Don't skip rinsing the capers and beans. This step removes excess brine and sodium, allowing the fresh, bright flavors of the herbs and lemon juice to shine through.
Add a pinch of red pepper flakes along with the garlic for a gentle, warming heat that complements the Mediterranean flavors beautifully.
