Zekes Cauliflower/Lentil Stew
1 large cauliflower
3 cups cooked lentils
2 15-ounce cans tomato sauce
4 teaspoons powdered herbs *
2 teaspoons freshly ground black pepper
* Powdered Herbs: In a cleaned coffee mill, grind up equal parts caraway/rosemary/thyme.
Break up cauliflower into bite-size chunks. Place in deep sauce dish (if microwaving) or pan (if stovetop cooking).
Add tomato sauce, pepper, and herbs. Mix thoroughly.
Cook until cauliflower is tender. (Approx. 25-35 mins. at high heat; never boil.)
Stir in lentils. Let cool down enough to eat. Refrigerate or freeze what's left.
A delightful, savory side dish.