Deborah Madison's Vegetarian Cooking for Everyone

Of all my cookbooks on vegetarian cooking, this one is my favorite. Deborah Madison is a well-known author of vegetarian cuisine and she has done a superb job with this one.

She has elevated vegetarian cuisine to a new level of sophistication and introduced many people to the joy of cooking without meat.

I like this cookbook because there are a multitude of vegetarian dishes that are nice enough to serve to company. Even if you are not excited about meatless meals, most of the recipes in this collection would compliment a meal with meat. She teaches how to bring out the flavor of vegetables.

I found the chapter on Gratins and Casseroles particularly interesting with many imaginative recipes. One of these is the Cauliflower Gratin with Tomatoes and Feta. Not only is this a delicious creation, it has great eye-appeal as you place it in front of your guests. Serve with a tossed salad and rice on the side.

2 to 3 tablespoons olive oil
1 onion thinly sliced
2 garlic cloves, chopped
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
5 fresh tomatoes, peeled, seeded and diced - or a 15 ounce can diced tomatoes
1 teaspoon honey
1 tablespoon capers, rinsed
salt and freshly ground pepper
1 large cauliflower, broken into florets
juice of 1/2 lemon
2 to 4 ounces crumbled feta
finely chopped parsley

Preheat the broiler and lightly oil a 2 quart gratin dish.

Heat the oil in a 10 inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish.

Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 or 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with parsley and serve.