Mexican Cauliflower



  • 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)


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 minutes to brown up the top. Watch very closely.