Cauliflower and Chickpea Gratin

Caitlin, I'm posting this for you! I haven't made it yet though but it sounds like something we would like. (I think we'd omit the capers!)

Serves 6 as meatless main dish

3 TBSP extra-virgin olive oil
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 TBSP minced)
1/4 cup chopped fresh flat-leaf parsley
2 TBSP capers, rinsed and drained
1 TBSP chopped fresh oregano
1 TBSP lemon juice
1 tsp chopped fresh thyme
1/2 tsp kosher salt (I omitted)
1/4 tsp freshly ground black pepper
1-3/4 pounds cauliflower, cut into florets
4 oz feta cheese, crumbled

In a large saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add drained tomatoes, garbanzo beans, and garlic. Bring to boiling; 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 a small amount of boiling water about 5 minutes or just until tender (I steamed in the microwave). Drain and keep warm.

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

Per serving: 271 cals, 12 g fat, 951 mg sodium, 9 g fiber, 10 g protein