Have you seen these new Triscuits? Maybe they aren't new to you, but they are new to me. They are called "Hint of Salt." And believe it or not, they have 50 miligramss of sodium per serving. Care to guess how much sodium the traditional Triscuits have? 180 miligrams. That's a lot! And I'm much more comfortable about us eating these, and more likely to let Nora sneak one, than I ever would have been with the regular ones.
Although I had planned to serve roasted cauliflower over the ravioli, the oven was in use on another baking project. And the tomatoes looked like they wanted to be eaten. And when all was said and done, my husband was just thrilled with the sauce and so was I. The creamy cheese filling of the ravioli offset the chunkier sauce and eliminated the need for a cheese topping. I was quite pleased how a little bit of ravioli goes a long way.
Cauliflower Tomato Sauce
1 cup chopped cauliflower
1/2 cup sliced onion
1 large tomato, diced
3 Tablespoons olive oil, divided
1/2 teaspoon each onion powder, garlic powder, salt
Sautee onion in 1 tablespoon oil on medium heat until half cooked, about 5 minutes. Add cauliflower and stir. Cook another 5 minutes. Add tomato and cook until done. Halfway through the cooking process, I like to add the extra oil and seasonings. Some people like the tomato cooked longer and therefore add it earlier. The choice is yours.
This is one of Paul's favorite things. I first had it at Christmas and thought it would be a fast and easy protein dish that I had most of the items for.
