Baked cauliflower is a versatile and healthy vegetable that undergoes a delicious transformation in this preparation. Whether you’re already a fan of cauliflower or trying this vegetable for the first time, you’ll love my scalloped cauliflower. So, let’s whip up this delicious creation!
Baked cauliflower
This is just a different meal that brings even more variety to the table. A scalloped cauliflower is a really tasty, flavorful dish that goes well with many potato products. You can also have my great oil-free fries with it. They taste absolutely fantastic.
Baked cauliflower
Ingredients
- 1 head cauliflower
- 1 onion
- 1 garlic clove
- 1 red bell pepper
- 2 – 3 tsp tomato paste
- 200 ml water
- 2 tsp marjoram
- 1 tsp thyme
- 2 chopped dates Deglet Nour
- 1 tsp paprika powder
- 2 tbsp yeast flakes
- 1 bay leaf
- salt and pepper to taste
- 1 pinch of chili flakes
- 3 tbsp soy yogurt
- 1 can of chickpeas
Instructions
- Clean cauliflower and divide into florets. Pre-cook in water for approx. 10 min. and then drain. Collect the cauliflower water.
- Peel and finely dice onion and garlic. Remove the stalk and core from the bell pepper and dice finely.
- Boil onion, garlic and diced peppers in about 200 ml cauliflower water. Add tomato paste and pour the strained tomatoes.
- Stir in herbs, chopped dates and chili flakes as well as the yeast flakes and simmer everything for approx. 10 min. Season to taste with yogurt, salt and pepper. Add the chickpeas.
- Pour a layer of the sauce into an ovenproof dish, place the cauliflower florets on top and cover with the remaining sauce.
- Bake in preheated oven at about 180° C top/bottom heat for about 20 minutes.
Tip
Suitable side dishes for baked cauliflower are spaetzle, wide ribbon noodles, mashed potatoes or just potatoes. Boiled potatoes can be added to the casserole dish and baked.
Interesting to know
There are many ways to enhance cabbage dishes. From simple sauces to various spices. Yeast flakes also go very well with cauliflower.
