f you use the specified ingredients and follow the instructions, you will have a delicious vegetable dish to enjoy!

CAULIFLOWER WITH TOMATOES AND FETA

 Olive Oil

1 onion, thinly sliced

2 garlic cloves, chopped

� to 1 teaspoon, Italian Seasoning, dried

2 cans (15 ounces each) diced tomatoes (I use Roi Tel tomatoes with green chilies;  however, they are very spicy)

About � of a jar of capers, drained

Salt and pepper

1 large cauliflower, about 1 � pounds, broken into florets

Juice of � lemon or lime

4 ounces crumbled Feta cheese with tomatoes and basil

Parsley, fresh or dried 

Heat oven to 400 degrees;  lightly oil a 2-quart dish. 

Using just enough olive oil to lightly coat a 10 inch skillet, add the onion, garlic, and Italian Seasoning.  Cook until onion softens, about 5 minutes.  Add tomatoes and cook 7 minutes more, then add the capers and season with salt and pepper.  Slide mixture into the dish.

 Meanwhile, steam the cauliflower for 5 minutes.  Place it on the sauce and season with salt and pepper.  Squeeze the lemon juice over the top, and add the Feta cheese with basil and tomatoes.  Cook uncovered on medium oven rack at 400 degrees until desired softness of the cauliflower is achieved, about 10 to 20 minutes.  Garnish with the parsley and serve.  It makes 4 to 6 servings.