Lately, we have really been enjoying our foray into vegetarian meals. While we haven’t completely given up chicken or fish we’ve been venturing into plant based recipes more consistently! Being ‘quarantined’ for going on 49 days has been challenging in many ways and we don’t want to fall victim to the ‘corona 19” weight gain trend.

Cauliflower was on sale at the market we order groceries from so we stocked up. Growing up, Friday night was always pasta night but since we’re trying to keep our carb intake on the low side, we opted for something a little lighter but just as tasty. We decided to make our favorite tomato sauce and cook the cauliflower in it. When it was halfway cooked we had three cups of chopped spinach and then we put it into a casserole dish, topped with Panko breadcrumbs, olive oil and dollops of goats cheese. It was amazing and we decided it was worthy of a recipe write up!

Ingredients

• 1/2 half cauliflower cut into florets

• 3 cups spinach - roughly cut

• 3 garlic cloves finely minced

• 1 28 ounce can of tomatoes

• 1 medium onion finely chopped

• olive oil

• 6 ounces of goats cheese

• Panko breadcrumbs

Instructions

1. Preheat oven to 425 degrees

2. Saute the onion in two tablespoons olive oil. Add the garlic and cook until fragrant. Add the canned tomatoes and cook for 15 minutes

3. Add the cauliflower florets and cook until just softened. Add the spinach and fold into the sauce.

4. Put mixture into a casserole dish and spread the panko bread crumbs over the top, sprinkle the bread crumbs with olive oil and put teaspoons of the goat cheese over the top.

5. Cook for 10 minutes. Take out of oven and spread the softened goat cheese over the top.

6. Cook for another ten minutes until golden brown.

7. Serve immediately