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Cauliflower Mexican Style

From: Linda McCartney’s Home Cooking, p. 92

My husband made this delicious cauliflower bake with tomato sauce for us today. He opted for the spicy variation with chillies instead of capers, cloves and cinnamon. An unusual way to eat cauliflower, easy to make and very tasty.
We found that there was too much cheese in this dish, so I would recommend reducing the amount of cheese to 110g.
Serve with potatoes.

Vegan: Use 3 tbsp of my “vegan parmesan” instead of the cheddar.

Gluten-free: Use gluten-free breadcrumbs.

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