This Vegan Cauliflower Casserole is one of the rare cauliflower dishes that two of us heartily eat.
Let’s accept this: Cauliflower is a boring vegetable. Nobody can persuade me that it has a wonderful taste.
I don’t think even the cauliflower lovers think that way. It is one of those vegetables which need additional flavors to make a tasty dish. When you know the right ingredients to pair with it, it easily becomes a favorite even for the cauliflower haters.
1 medium head cauliflower, about 2 pounds, cut into small florets
3 tomatoes, chopped
6 cloves garlic, chopped
2 tablespoons olive oil
1 tablespoon tomato paste or red pepper paste
1/2 cup hot water
1 and 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
Parsley for garnish
Put the cauliflower florets, tomatoes and garlic in a pot.
Drizzle olive oil over them.
Season with the spices and salt.
Squeeze lemon and throw in the half of it with the zest into the pot.
Mix tomato paste or pepper paste with hot water and pour it in the pot.
Cook it covered over medium low heat until tender.
Preheat oven to 375F (190C).
Transfer the cooked dish into a casserole pan and bake it for half an hour.