Mexican-Style Cauliflower
1 medium cauliflower, separated into flowerets
1-1/2 cups tomato sauce
2 tablespoons chopped parsley
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 tablespoon capers
2 tablespoons chopped olives
3 tablespoons grated Monterey Jack cheese
2 tablespoons fine breadcrumbs
1 tablespoon olive oil
Preheat oven to 425 F.
Cook cauliflower, covered, in a small amount of boiling salted water until barely tender. Drain.
Mix the tomato sauce, parsley, spices, capers and olives. Pour a little of the sauce into a heatproof dish, add cauliflower and cover with remaining sauce.
Sprinkle with the cheese, crumbs and oil and bake until brown.
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