We are addicted to this comforting winter dish that uses all parts of the cauliflower, not just the florets, so I included it in my Mediterranean Vegetarian Feasts. The first time I made it with anchovies to spice-up the cauliflower’s sweetness (see variation). I liked it a lot, but Costas definitely prefers the vegetarian, Feta version, so I begin there.
My recipe is loosely based on a broccoli and potato gratin from Provence, described by Guy Gedda in his classic book La Table d’un Provençal.
VEGETARIAN
Serves 4-5 (I use a clay 9-by-8 inch (23X20 cm) baking pan; a square, oval or round roughly 9 or 10-inch (23 or 20 cm) baking pan works just as well)
This is the soup I make often varying the ingredients slightly –with more onion or leek, sometimes adding chopped, dried mushrooms instead of the chicken broth. The topping also may vary; once I made a kind of caper-scallion-chard pesto instead of the fried peas.
