Tuesday, February 14, 2012

Cauliflower and Tomato Casserole

cauliflower and tomato casserole
  • 1 head cauliflower
  • Boiling water, 1 inch deep in pan
  • 2 teaspoons salt
  • 5 gluten steaks
  • 1/4 teaspoon dill seed
  • 3 teaspoons cooking oil
  • 2 large tomatoes, sliced
  • 2 cups soft bread crumbs

  • Wash cauliflower and break into flowerettes.
  • Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender.
  • Fry gluten, mix with bread crumbs, dill seed and 3 tablespoons of oil.
  • Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6-cup casserole, sprinkling tomatoes with salt.
  • Repeat layer by layer until all ingredients are used, having bread crumbs on top layer.
  • Bake in preheated oven 400° F. for 30 minutes or until crumbs are brown.

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