Garlic powder

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.

Cost to Make Ravioli Dinner

• $0.25 Ravioli (Publix)
• $0.30 Cauliflower (Publix)
• $0.50 Onion (Publix)
• $0.60 Tomato (Costco)
• $0.30 Olive Oil (Publix)
• $0.04 Seasonings (Walmart)
• $0.36 Cucumber (Costco)
• $0.50 Lettuce (Publix)
• $0.05 Dressing (Publix)
• $2.90 Total

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.

I am very proud of this recipe. Becoming a vegetarian is a challenge, especially when some veggie meats don't taste the same as real meat. In my case, I prefer the meats that don't taste like meat because I'm a vegetarian because I don't like the taste of meat. For that reason, this recipe amuses me. I actually don't like this recipe because I think it tastes too much like meat. I recommend this as a taste-test for one who is debating making the switch.