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🍽️ Cauliflower and Tomato Gratin with Feta

386 kcal · 30 min · 4 servings

Ingredients

• 800 g cauliflower
• 500 g tomatoes
• 2 garlic cloves
• salt
• pepper (from the mill)
• 3 tbsp butter (in cubes)
• 200 g feta cheese (in cubes)
• 0.5 bunch marjoram
• oil (for the dish)

Instructions

1. 1. Thoroughly wash the cauliflower.
2. 2. Break the cauliflower into small florets.
3. 3. Boil the florets in salted boiling water for about 6 minutes.
4. 4. Drain the vegetables.
5. 5. Shock the vegetables immediately with ice-cold water to stop the cooking process.
6. 6. Let the vegetables drain well.
7. 7. Briefly pour boiling water over the tomatoes to loosen the skin.
8. 8. Remove the skin from the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the core of the tomatoes.
11. 11. Dice the tomatoes finely.
12. 12. Peel the garlic.
13. 13. Chop the garlic finely.
14. 14. Wash the basil.
15. 15. Save a few basil leaves for decoration.
16. 16. Chop the rest of the basil.
17. 17. Mix the chopped basil into the diced tomatoes.
18. 18. Mix the cauliflower, tomatoes, and garlic in a bowl.
19. 19. Season the mixture with salt and pepper.
20. 20. Transfer the mixture to a greased baking dish.
21. 21. Distribute the feta cheese evenly on top.
22. 22. Distribute the small butter pieces evenly on top.
23. 23. Preheat the oven to 200°C.
24. 24. Bake the gratin in the preheated oven on the middle rack for about 15 to 20 minutes.
25. 25. Serve the gratin garnished with fresh marjoram leaves.

Nutrition per serving

• kcal: 386
• Protein: 14 g · Fett/Fat: 32 g · Carbs: 9 g