Cauliflower-Caper Bake

This flavorful casserole makes great use of cauliflower and easily takes the place of a pasta –style casserole, providing a light but sustaining entrée. I like to serve this pretty dish over rice for added appeal.

 

Cauliflower-Caper Bake

Makes 4 Servings

 

1 can (about 28 ounces) diced tomatoes with juice

1 medium cauliflower, cut into florets

1 sweet onion, chopped

¼ cup capers, drained and rinsed

¼ teaspoon sea salt

Freshly ground pepper, to taste

2 slices whole grain bread, broken into chunks

1/3 cup chopped walnuts

¼ teaspoon sea salt

1 teaspoon extra-virgin olive oil, optional

 

Preheat the oven to 400 degrees F. Put the diced tomatoes, cauliflower florets, capers, onion, salt and pepper in a large bowl and stir to combine. Transfer the mixture to a 9 x 12-inch or similar sized casserole dish. Cover and bake for 50 minutes.

 

Meanwhile, put the bread, walnuts and sea salt in a blender and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir until combined.

 

Take the casserole from the oven and remove the cover. Sprinkle the walnut/ bread crumb mixture over the top. Bake uncovered for 8 to 12 minutes, or until topping is crispy. Let cool 10 minutes before serving over brown rice, quinoa or millet.