cauliflower and chickpea gratin

On Friday, I had a life changing experience.

I made a gratin for the first time ever.

The recipe came from The New Sonoma Cookbook, which was a christmas present from my parents.  If you are interested in a  cookbook that is packed with simple, nutritious recipes, this one fits the bill.  Connie Guttersen has compiled an amazing collection of recipes that literally made me want to cook straight through her book.  I have refrained myself, somehow.

I don’t remember how I settled on this recipe- it quite possibly could have been I closed my eyes and chose a page at random.  Whatever the reason, it was fate.  I was in love.   The fresh tomato sauce poured over the steaming cauliflower…all topped with salty feta cheese….

Oh baby!

Cauliflower Gratin with Chickpeas

• 3 tbsp EVOO (I only needed 1)
• 2 cups chopped onion
• 2  14.5-oz cans diced tomatoes, drained
• 1  15-oz can garbanzo beans (chickpeas), rinsed and drained
• 6 cloves garlic, minced (1 T minced)
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 T capers , rinsed and drained
• 1 tbsp fresh oregano, chopped(I used 1 tsp dried)
• 1 tbsp lemon juice
• 1 tsp fresh thyme, chopped (I omitted because I didn’t have any)
• 1/2 tsp kosher salt
• 1/4 tsp freshly group pepper
• 1 3/4 pounds cauliflower, cut into florets
• 4 oz feta cheese, crumbled

In a large saucepan, heat EVOO over medium-high heat.  Add onion and cook for 5 minutes or until tender, stirring occasionally.  Add drained tomatoes, garbanzo beans, and garlic.  Bring to a boil.  Reduce heat to low, cover and simmer for 15 minutes.  Stir in parsley, capers, oregano, lemon juice, thyme, kosher salt, and pepper.

Meanwhile, in a covered Dutch oven, cook cauliflower in as mall amount of boiling water about 5 minutes or just until tender.  Drain and keep warm.

Transfer cauliflower to a 2- to 2 1/2-quart baking dish..  Top with hot tomato sauce.  Sprinkle with feta cheese.  Broil 3-4 inches from the heat for 1-2 minutes or until cheese begins to brown.  Serve immediately.

Source:  The New Sonoma Cookbook

I splurged yesterday and bought another cookbook for my collection…Heidi Swanson’s cookbook, super natural every day.  Tonight’s dinner will feature her Black Pepper Tempeh.  It just so happens it calls for cauliflower, too.

What is your favorite cookbook, or place to find recipes?