Ingredients for Kounoupithi Baked Cauliflower With Feta And Tomato Sauce
- 3 tablespoons olive oil
- Garlic Cloves
- Yellow Onion
- Italian Plum Tomatoes
- Bay Leaf
- Greek Oregano
- Cinnamon Sticks
- Salt
- Fresh Ground Black Pepper
- Head Cauliflower
- Fresh Lemon Juice
- 4 ounces feta cheese, crumbled
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How to Make Kounoupithi Baked Cauliflower With Feta And Tomato Sauce
- Preheat oven to 375°F (190°C).
- In a large sauté pan, gently cook 1/2 cup chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, cover, and cook for 5 minutes.
- Cut 1 medium head of cauliflower into bite-sized florets. Add the cauliflower to the tomato sauce.
- Cover and cook for another 10 minutes, or until the cauliflower is slightly tender.
- Transfer the cauliflower and tomato mixture to a shallow, oven-safe dish (approximately 8x8 inches). Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice.
- Crumble 4 ounces feta cheese over the top and sprinkle with freshly ground black pepper.
- Bake in the preheated oven for 25 minutes, or until the feta is golden brown and bubbly and the cauliflower is tender.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
55g
Fat
38g
Carbs
8g
