Mexican Cauliflower Cheese

This Mexican-style cauliflower cheese serves four people and is a tasty alternative to the original!

Prep and cook time: 45 mins

Ingredients:
1 x cauliflower
1 x onion, chopped
1 x tbs capers
3 x tbs parsley (although I hate parsley so I didn't include this!)
1 x tsp ground cloves
1 x tsp ground cinnamon
3 x tbs gluten-free breadcrumbs
225g grated cheddar cheese
For the tomato sauce:
1 x onion, chopped
1 x clove garlic
400g tin of chopped tomatoes
2 x tbs tomato puree
120ml tomato juice
1 x tsp oregano
1 x tbs olive oil
Salt and pepper to taste!

Method:

-Preheat the oven to 200°C

- Heat the one tbs olive oil in a frying pan and add one chopped onion and a crushed garlic clove. Saute until golden

- Add the tin of tomatoes, tomato puree, tomato juice and oregano and bring to a boil. Then reduce the heat and simmer while cooking the rest of the dish.

- Grease a casserole dish

- Cut the cauliflower into florets

- Bring a salted saucepan of water to the boil and steam or simmer the cauliflower

- Once tender, drain the cauliflower and transfer into a mixing bowl

- Add the tomato sauce, capers, second chopped onion, parsley, cloves, cinnamon, salt and pepper and stir together

- Pour the mixture into the greased casserole dish

- In a separate bowl, mix together the breadcrumbs and the grated cheese, then sprinkle over the casserole dish

- Bake for 30 mins until the cheese and breadcrumbs have browned

Enjoy!