4 Servings 40 min Cook
1 Head medium (5-6" dia.) Cauliflower
3 Medium whole (2-3/5" dia) Tomatoes
6 Cloves, minced Garlic
2 Tbsp Olive Oil
1 1/2 Tsp Salt
1 Tsp Pepper
1 Tsp Chili Powder
1 Fruit without seeds Lemons
1 Tbsp Tomato Paste
1/2 Cup Water
1 Tbsp Parsley
Put the cauliflower florets, tomatoes and garlic in a pot.
Drizzle olive oil over them.
Season with the spices and salt.
Squeeze lemon and throw in the half of it into the pot.
Mix tomato paste with hot water and pour it in the pot.
Cook it covered over medium low heat until tender.
Preheat oven to 375F (190C).
Transfer the cooked dish into a casserole pan and bake it for half an hour.
Garnish with parsley and serve.
