Cauliflower Gratin with Tomatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts
- 1/4 cup grated parmesan
- 1 head of cauliflower broken into florets
- 2-3 tablespoons olive oil divided
- 1 small onion sliced not diced
- 2 small cloves of garlic pressed
- 2 teaspoons dried oregano or your favorite italian herb mix
- 15 oz can of diced tomatoes
- 2 tablespoons fresh chopped parsley
- Carbohydrate 10.0072524987748 g
- Cholesterol 22 mg
- Fat 15.9193499927057 g
- Fiber 2.7804500468907 g
- Protein 14.1554299970254 g
- Saturated Fat 4.85949449958361 g
- Serving Size 1 1 recipe (118g)
- Sodium 389.663499999753 mg
- Sugar 7.2268024518841 g
- Trans Fat 1.29362424931372 g
- Calories 230 calories
Steam cauliflower until tender crisp. About 5 mins in a steaming basket over simmering water, or you could use the microwave.Preheat oven to 425.In a large skillet, heat 2 tablespoons olive oil. Add the onions, cinnamon and oregano. Saute until the onions are tender, about 7 minutes. Add the garlic and tomatoes and simmer for another 5 minutes or so, until some of the liquid from the tomatoes is evaporated.Dump the onions and tomato mixture into a medium sized casserole dish, layer cauliflower on top, pushing some of the florets into the tomatoes. Sprinkle with Parmesan cheese and walnuts. Drizzle the remaining olive oil on top, if desired, and place in the oven for 15-20 minutes. Tomatoes will begin to bubble and cheese will melt become lightly toasted. You could even turn on the broiler for a minute or two to get a nice browning on top -- just watch the walnuts. They will burn quickly.Remove from oven, sprinkle with fresh parsley and serve.
