1. |
Heat the olive oil in a heavy-based skillet and sauté the onion and garlic for 3-4 minutes, or until the onion has softened. |
2. |
Add the chopped tomatoes, cinnamon and oregano and season with salt and pepper. |
3. |
Stir and simmer, covered, for 5 minutes. |
4. |
Preheat the oven to 375 °F (190 °C). |
5. |
Add the cauliflower to the tomato mixture, cover and simmer for a further 10-15 minutes or until the cauliflower is just tender. Remove from the heat. |
6. |
Transfer the cauliflower and tomatoes mixture to a large, shallow dish. |
7. |
Sprinkle over the lemon juice and grated feta. |
8. |
Bake for 45-50 minutes, or until the cauliflower is soft and the cheese has melted. Serve warm. |