Mexican Cauliflower

Vegan Mexican Cauliflower Dish

Ingredients:

  • 1 head of cauliflower, separated into bite size florets
  • 2 Tablespoons oil
  • 1 yellow onion, diced
  • 1 small green bell pepper, diced
  • 1 can (15 oz.) diced tomatoes with juice
  • 1/8 teaspoon ground cloves
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup grated vegan cheddar cheese ( any of your favorite; I used Daiya this time)

Direction:

  • Lightly oil a 9″ x 10″ casserole dish
  • Steam the cauliflower florets for 15 minutes. They will be done when easily pierced with a fork.
  • Heat oil in a large skillet.
  • Saute the onion and bell pepper for about 10 to 15 minutes or until the onion looks translucent.
  • Stir in the tomatoes and cook 5 minutes.
  • Add the spices and cook 3 more minutes.
  • Put the cauliflower in the prepared casserole.
  • Pour all of the mixture from the skillet on top of the cauliflower.
  • Combine the breadcrumbs and vegan cheese and sprinkle over the casserole.
  • Bake at 350° for 15 minutes.
  • Put under broiler for 1 minute to brown up the top. Watch very closely.