Cauliflower and Feta Casserole

Ingredients for 4 servings:

• 4 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tsp olive oil
• 800 g tomatoes, peeled, can
• 1 tsp cinnamon
• ½ tsp oregano, dried
• Salt
• 2 tsp lemon juice
• 800 g cauliflower
• 120 g sheep’s cheese, 25% fat
• 4 tbsp cheese (goat cheese), 45% fat, grated
• Paprika powder
• 4 slices of farmhouse bread

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW – suitable

Finely dice the onions and chop the garlic. Heat olive oil in a saucepan and sauté the onions and garlic until translucent, stirring occasionally. Add the tomatoes, cinnamon, and oregano, season with salt and lemon juice, and simmer for about 5 minutes. Divide the cauliflower into florets, add them, and cook for about 5 minutes. Dice the feta cheese. Pour the cauliflower and tomato mixture into a casserole dish (approx. 33 x 24 cm), sprinkle with feta cheese and goat cheese, and season with paprika. Bake the casserole dish on the middle rack of a preheated oven at 180°C (gas mark 2, fan oven: 160°C) for about 15-20 minutes. Serve the casserole with farmhouse bread. Per person: 4.5 points