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Roasted Cauliflower with Tomatoes, Feta Cheese and Shrimp—Two Ways

October 31, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Roasted Cauliflower with Tomatoes, Feta Cheese and Shrimp—Two Ways

The honey, lemon, capers, and feta wake this sometimes-sleepy vegetable. If you can, use a Greek varietal olive oil, such as a Koroneki or Kalamata olive oil.  You can either steam nubbins or florets of cauliflower and add them to the sauce, or slice the cauliflower and roast it separately, then add garnish with the sauce, feta, and shrimp, if using. Both ways are given. The shrimp recipe follows.

Big slabs of cauliflower are handsome, but you need a vegetable that weighs about 4 pounds to get only 3 intact slices.  That’s a lot of cauliflower!  You can, however, use a smaller one and cut quarters of it into slabs. The thing to watch for is including some of the base so that you get a single, handsome piece.

Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 1/2 teaspoons dried Greek oregano or a tablespoon fresh, chopped
1/8-teaspoon ground cinnamon
1 15-ounce can diced tomatoes or 5 fresh tomatoes, peeled, seed and diced
1-teaspoon honey
1-tablespoon capers, rinsed

1 to 1-1/2 pound cauliflower sliced a scant ½-inch thick (if roasted) or florets (if steamed)
sea salt and freshly milled pepper
juice of 1/2 lemon
3 ounces crumbled feta cheese
finely chopped parsley

Preparation

Heat the oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano and cinnamon and cook until the onion is soft, about 5 minutes.  Add the tomatoes, cook 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish.

If roasting the cauliflower, heat the oven to 400’F.  Lightly brush or spray the cauliflower with olive oil, season with salt, and set on a sheet pan, then roast until browned, about 10 minutes on each side. Divide the pieces among serving plates, squeeze a little lemon over each, then spoon the sauce over the cauliflower and garnish with crumbled feta cheese and fresh parsley. Add the shrimp, below.

If adding florets to the sauce, steam them for 5 minutes, then turn them in the sauce. Squeeze the lemon juice over the top and add the feta cheese.  Optional but nice, especially if you’ve made the dish ahead of time which is entirely possible, warm the mixture, put it in a gratin dish and broil until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes.  Garnish with the parsley and serve, with shrimp if using..

The Sautéed Shrimp
 8 ounces peeled, deveined shrimp
1 tablespoon olive oil
1 garlic clove, minced
sea salt and freshly ground pepper

Heat the oil in a wide skillet. When hot, add the shrimp and sauté, turning them frequently until they turn red and are firm to the touch, about 4 to 5 minutes. Add the garlic towards the end and season with salt and pepper.  Serve with the cauliflower in its sauce.

Serves 4