Vegan cauliflower and tomato casserole
This Vegan Cauliflower and Tomato Casserole blends the earthy taste of cauliflower with ripe tomatoes and garlic, enhanced by zesty lemon and parsley. It's an easy, nutritious dish perfect for dinner or a hearty side.
Cook time 40 min
Prep time 20 min
Ingredients:
1 cauliflower3 tomatoes
6 garlic cloves
2 tbsp olive oil
1.50 tsp salt
1 tsp black pepper
1 tsp chili powder
1 lemon
1 tbsp canned tomato paste
1/2 cup water
1 tbsp fresh parsley
This Vegan Cauliflower and Tomato Casserole is a delicious, plant-based dish that combines the robust flavors of cauliflower, ripe tomatoes, and fragrant garlic. Enhanced with zesty lemon and fresh parsley, this recipe is not only flavorful but also nutritious. Perfect for a hearty dinner or as a side dish, this casserole is sure to be a hit among vegans and non-vegans alike.
Instructions:
Preheat your oven to 375°F (190°C).
- Break the cauliflower into bite-sized florets.
- Dice the tomatoes.
- Finely chop the garlic cloves.
- In a large mixing bowl, combine the cauliflower florets, diced tomatoes, and chopped garlic.
- Drizzle with the olive oil and season with salt, black pepper, and chili powder. Toss everything to ensure the vegetables are evenly coated.
- Zest the lemon and set the zest aside.
- Juice the lemon and combine the juice with the tomato paste and water. Mix until the tomato paste is fully dissolved.
- In a large casserole dish, spread the seasoned vegetable mixture evenly.
- Pour the lemon-tomato mixture over the vegetables, ensuring it is evenly distributed.
- Cover the casserole dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cauliflower is tender and slightly golden.
- Remove the casserole from the oven.
- Sprinkle the lemon zest and fresh parsley over the top for a burst of fresh flavor.
Serve warm as a main dish or a side dish. Enjoy your flavorful, vegan cauliflower and tomato casserole with parsley!
Cooking this Vegan Cauliflower and Tomato Casserole is a simple yet rewarding experience. The combination of tender cauliflower, juicy tomatoes, and zesty lemon creates a harmonious blend of flavors that is both satisfying and healthy. Whether you're serving it as a main course or a side dish, this recipe is sure to delight your palate and leave you feeling nourished. Enjoy your culinary creation!
Vegan cauliflower and tomato casserole FAQ:
Bake the casserole for a total of 45-50 minutes. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the cauliflower is tender and slightly golden.
The cauliflower should be tender when pierced with a fork and lightly golden on the edges. You can also check for doneness by ensuring it is softer but not mushy.
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven or microwave until heated through.
You can substitute the cauliflower with broccoli or zucchini, and any variety of tomatoes can be used. If you don't have fresh parsley, cilantro or basil can be used instead.
This casserole pairs well with a side salad, quinoa, or crusty bread. It can serve as a hearty main dish or a flavorful side dish.
Cooking Tips:
- Preheat the oven to 375°F (190°C) to ensure the casserole cooks evenly.
- Chop the cauliflower into medium-sized florets to ensure they cook through properly without becoming too mushy.
- For a deeper flavor, allow the garlic to sauté for a minute or two in the olive oil before adding it to the casserole.
- If you prefer a spicier dish, increase the amount of chili powder or add a pinch of red pepper flakes.
- Make sure to stir the tomato paste into the water thoroughly to create a smooth sauce.
- Squeeze the lemon juice over the casserole just before serving to enhance the freshness of the dish.
- Garnish with fresh parsley for a pop of color and an added layer of herbaceous flavor.
Nutrition Facts
4 ServingsCalories 77kcal
Protein 4.57g
Carbohydrates 16g
Fiber 5g
Sugar 6g
Fat 8g
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