INGREDIENTS
6 cups
cauliflower florets
4 tsp
olive oil
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
ground pepper
2 oz
goat cheese (chevre), crumbled
The sauce
1 tsp
olive oil
3
garlic cloves, minced
1 28 ounce can
crushed tomatoes
2
bay leaves
1/4 tsp
salt
1/4 cup
minced flat-leaf parsley