Chou-fleur et tomate cocotte (Cauliflower and Tomato Casserole )

Assemble these supplies:



1 head cauliflower Boiling water,
1 inch deep in pan
2 teaspoons salt
5 gluten steaks
1/4 teaspoon dill seed
3 teaspoons cooking oil
2 large tomatoes, sliced
2 cups soft bread crumbs
1/2 teaspoon vetsin

Steps in preparation:

Wash cauliflower and break into flowerettes. Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender. Fry gluten, mix with bread crumbs, dill seed and 3 tablespoons of oil. Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6-cup casserole, sprinkling tomatoes with salt and vetsin. Repeat layer by layer until all ingredients are used, having bread crumbs on top layer. Bake in preheated oven 400° F. for 30 minutes or until crumbs are brown.