A quick, delightful dish that is easy to make. Perfect as a fast lunch or light dinner, served solo or as a side dish.
CAULIFLOWER CASSEROLE WITH MUSHROOMS AND PARMESAN CHEESE
½ head cauliflower, broken into small florets
½ cup of Parmesan cheese
10 medium champignons, chopped and fried in butter
400ml tomato pulp with a sprinkle of oregano, salt and pepper
Steam the cauliflower until tender. Butter the casserole dish, layer the cauliflower on the bottom and champignons on top of it. Season with salt and freshly ground pepper and cover with tomato pulp. Sprinkle the casserole with grounded Parmesan cheese and bake in preheated to 200°C oven for 15-20 minutes. Sprinkle some Parmesan flakes to serve. Enjoy ! 🙂