Cauliflower on pepper and tomato sauce

Ingredients for 2 servings:

• 500 g cauliflower
• 70 g onion(s)
• 400 g bell pepper(s), red
• 100 g tomatoes
• 100 ml water
• 1 tbsp tomato paste
• 1 tsp thyme, dried
• 2 tsp vegetable paste, alternatively vegetable stock
• 20 g hazelnuts
• 35 g breadcrumbs
• 1 pinch of cayenne pepper
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with roasted hazelnut crumb topping

Peel and dice the onion, bell pepper, and tomatoes. Wash and cut the cauliflower into florets. Bring salted water to a boil and cook the cauliflower. We cook it until tender but still firm to the bite. Meanwhile, sauté the diced onion and bell pepper in oil. Briefly fry the tomato paste. Add the tomatoes and half of the water, season with 1/2 teaspoon salt, 1/4 teaspoon pepper, thyme, and vegetable paste, and simmer. Add more water if it becomes too dry. Grind the hazelnuts and breadcrumbs in a food processor. Stir in the cayenne pepper and 1/4 teaspoon salt. Heat 2 tablespoons of oil in a pan and toast the hazelnut crumb mixture. Arrange the bell pepper and tomato mixture on a plate, arrange the drained cauliflower on top, and garnish everything with the toasted hazelnut crumbs.