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Baked cauliflower

Baked cauliflower in tomato sauce with potatoes and chickpeas. The somewhat different way to enjoy cauliflower.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 person
Course: main course
Ingredients Method

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

Method
 

  1. Clean cauliflower and divide into florets. Pre-cook in water for approx. 10 min. and then drain. Collect the cauliflower water.
  2. Peel and finely dice onion and garlic. Remove the stalk and core from the bell pepper and dice finely.
  3. Boil onion, garlic and diced peppers in about 200 ml cauliflower water. Add tomato paste and pour the strained tomatoes.
  4. 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.
  5. Pour a layer of the sauce into an ovenproof dish, place the cauliflower florets on top and cover with the remaining sauce.
  6. Bake in preheated oven at about 180° C top/bottom heat for about 20 minutes.