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Preheat oven to 375 degrees F and lightly oil a 9-inch pie plate with 1/2 tablespoon olive oil.
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Prepare water and a steamer basket in a medium saucepan.
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When water simmers vigorously, add cauliflower, cover, and maintain a simmer.
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Steam about 10 minutes, or until just tenderneither crunchy nor falling apart.
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While cauliflower steams, start preparing tomato sauce.
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Heat remaining 2 tablespoons oil in a 10-inch skillet over medium heat.
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Add onion, garlic, dried oregano (if using fresh, add with tomatoes), and cinnamon.
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Stir and cook until onion is softened, about 5 minutes.
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Add tomatoes (and fresh oregano, if using) and simmer until slightly reduced, stirring often, 7 or 8 minutes.
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Add honey and capers, simmer for another 30 seconds, then remove from heat and season to taste with salt and pepper.
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Spread tomato sauce in the pie plate.
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Arrange cauliflower over tomato sauce, sprinkle with salt and pepper, and drizzle with lemon juice.
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Cover with foil and bake about 15 minutes, until cauliflower is very tender and the sauce bubbles.
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Remove foil, sprinkle feta over the top, and broil 3 to 5 minutes near the broiler (watching it carefully), until feta and cauliflower are beginning to brown.
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Garnish with parsley and scoop onto plates to serve.
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Servings neednt look perfectit tastes best when everything gets stirred up together on the plate!
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Notes:: 1.
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Gluten-free and vegetarian, if cheese is labeled vegetarian.
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To make vegan or avoid potential animal rennet in cheese, omit feta and substitute a dash of maple syrup or a pinch of brown sugar for honey.
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2.
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The bake can be assembled ahead of time (probably up to a couple days).
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Extend cook time until everything is heated through.
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Recipe adapted from The New Vegetarian Cooking for Everyone by Deborah Madison.
