Mexican Cauliflower

Name: Mexican Cauliflower
Yield: 4
Ingredients: 1 medium-sized cauliflower florets; 1 1/2 cups of tomato sauce; 2 tablespoons of chopped fresh parsley; 1/8 teaspoon of ground cumin; 1/4 teaspoon of ground cinnamon; 1 tablespoon of capers; 2 tablespoons of pitted and chopped green olives; 2 tablespoons of breadcrumb; 1 tablespoon of olive oil

1
1 medium-sized cauliflower florets
2
1 1/2 cups of tomato sauce
3
2 tablespoons of chopped fresh parsley
4
1/8 teaspoon of ground cumin
5
1/4 teaspoon of ground cinnamon
6
1 tablespoon of capers
7
2 tablespoons of pitted and chopped green olives
8
2 tablespoons of breadcrumb
9
1 tablespoon of olive oil

Ingredients

1
1 medium-sized cauliflower florets
2
1 1/2 cups of tomato sauce
3
2 tablespoons of chopped fresh parsley
4
1/8 teaspoon of ground cumin
5
1/4 teaspoon of ground cinnamon
6
1 tablespoon of capers
7
2 tablespoons of pitted and chopped green olives
8
2 tablespoons of breadcrumb
9
1 tablespoon of olive oil

Directions

1
Preheat the oven to high heat (200°C)
2
Cook the cauliflower in a small amount of water and salt, covered, until it is slightly tender and drain
3
In a bowl, mix together the tomato sauce with parsley, cumin, cinnamon, capers, and green olives
4
Pour some of this mixture into a glass baking dish
5
Arrange the cauliflower on top of the mixture and brush with the remaining sauce
6
Sprinkle with breadcrumbs and drizzle with olive oil
7
Bake for 4 to 6 portions.