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Mediterranean Cauliflower Casserole

By Paula Deen


Featured in:

Paula Deen Cuts the Fat

Difficulty: Easy

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 8


  • 1 head cauliflower (2 pounds), cut into florets
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 (14½-ounce) can no-salt-added diced tomatoes
  • ½ cup chopped kalamata olives
  • salt, to taste
  • freshly ground black pepper, to taste
  • 4 ounces crumbled feta cheese


Position oven rack in the upper third of the oven. Preheat the oven to 450 degrees. Lightly grease a 2-3 quart baking dish with cooking spray.

In a medium pot of boiling, salted water, cook the cauliflower until just tender, about 5 minutes. Drain well.

In a large skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Reduce the heat to medium, add the tomatoes, and let them bubble away, stirring frequently, until the sauce is thickened, 8 to 10 minutes. Stir in the olives and season lightly with salt (the feta will add saltiness) and generously with pepper.

Scrape the cauliflower into the prepared baking dish, cover with the tomato sauce, and scatter the feta over the top. Bake until browned and bubbly, about 20 minutes.