Cauliflower Parmesan

2 medium cauliflower (cut in flowerets)
2 cups tomato puree
¼ cup water
2 cups grated mozzarella cheese
1 cup bread crumbs
¼ cup Parmesan cheese
2 teaspoons salt
2 tablespoons olive oil
1 tablespoon sweet basil
1 teaspoon black pepper
pinch of hing
ghee for deep frying
Deep fry cauliflower flowerets in hot ghee until golden and tender. Drain and set aside.

In skillet heat olive oil, and add hing and black pepper. Add bread crumbs and fry for 2 minutes. Add tomato puree, water, and sweet basil. Cover and cook for 15 minutes on medium heat, stirring occasionally.

Stir cauliflower pieces into sauce. Cover with grated mozzarella cheese. Do not stir. Cover and simmer for 4 minutes. Sprinkle with Parmesan cheese. Serve hot.

Serves 4.

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