INGREDIENTS
1
head of cauliflower (8 cups of florets)
2 tbsp
+ 1 tsp Extra Virgin Olive Oil (divided)
Sea Salt
1 28 ounce can
crushed tomatoes, no salt added - (OR 1 (28 oz) can whole plum tomatoes and crush by hand, but that was messy - I am opting for the already crushed tomatoes next time)
1 15 ounce can
tomato sauce, no salt added
5 cloves
garlic, minced
1
red bell pepper, diced
2 tbsp
tomato paste
1 cup
fresh basil leaves
3
large zucchini (I used 1 large and 3 small)
1 1/2
lbs lean ground beef
1 tsp
oregano
1 cup
part-skim Ricotta cheese
1
large egg
1 cup
mozzarella cheese, shredded
1/4 cup
Parmesan, shredded
Flat leaf parsley, for garnish