Summary

Ingredients

• 1 medium onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 0.5 ½ bunch oregano, chopped
• 4 tablespoon olive oil
• 400 g tomato (s) (pelati), chopped from the can
• 1 dl bouillon
• 1 tablespoon tomato puree
• salt and pepper
• 1 medium cauliflower
• 1 tall Romanesco
• Salt water
• 1 scoop mozzarella (approx. 50 g)
• 25 g pine nuts
• Fat for the shape

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Instructions

1. Heat the olive oil and sauté the onion and garlic in it. Add the pelati, oregano, bouillon and tomato puree and bring to the boil. Cover the sauce and let it cook for about 20 minutes. Finally, season with salt and pepper.
2. Meanwhile, cut the cauliflower and romanesco from the stalk in larger florets. Do not cook too soft in a little salted water. Pour off carefully and chill immediately with cold water.
3. Spread half of the tomato sauce in a greased gratin dish. Put in the cauliflower and Romanesque florets. Spread the rest of the tomato sauce in between.
4. Cut the mozzarella into slices, halve them and pour over the gratin. Spread the pine nuts between the cheese.
5. Bake the whole thing golden at 220 ° C for about 20-25 minutes. Pasta of any kind goes well with it.