Ingredients;
- 1 jar of pasta sauce
- 1 can of cooked carrots drained
- 1 can of chopped tomatoes drained
- 1 head of cauliflower
- 1 cup of shredded parmesan
- 6 slices of gruyere
- 1/2 a bunch of flat leaf parsley chopped
- 2 teaspoons of garlic powder
- 2 teaspoons onion powder
- 2 teaspoons of black pepper
- 1/2 teaspoon dried thyme
- salt
In a blender purée a jar of pasta sauce with the can of drained cooked carrots.
Add the thyme, garlic, onion, black pepper and a pinch of salt.
Cut up one large cauliflower into 6 steaks. Pour half of the puréed mixture into the bottom of your baking vessel. Lay the cauliflower on top in a overlapping motion nestling slices of cheese between the vegetables.
Pour the rest of the sauce over it, top with a drained can of chopped tomatoes and chopped parsley. Cover and bake for 35-40 minutes or until the cauliflower has softened to your liking. Sprinkle fresh chopped parsley, parmesan and voila! Happy eating!
