Vegan Cauliflower Casserole

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Garlic

  Raw

  6 cloves, minced or 18g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Water

  Plain, clean water

  ½ cup or 118g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Put the cauliflower florets, tomatoes and garlic in a pot.
2. Drizzle olive oil over them. Season with the spices and salt. Squeeze lemon and throw in the half of it into the pot.
3. Mix tomato paste with hot water and pour it in the pot. Cook it covered over medium low heat until tender.
4. Preheat oven to 375F (190C). Transfer the cooked dish into a casserole pan and bake it for half an hour. Garnish with parsley and serve.

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