2 cans Italian-style diced tomatoes, drained
1 large onion, thinly sliced
1 medium head cauliflower, stem ends trimmed but leaves intact
2 ounces shredded mozzarella cheese
3/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons Mexican-style seasoning
2 tablespoons dried minced onion flakes
1 teaspoon dried oregano
2 teaspoons crushed red pepper flakes
In a large bowl, mix tomatoes, onion, and cauliflower. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
While tomato mixture is chilling, prepare cheese according to package directions. Stuff the inside of a 9x13 inch baking dish with the crushed cheese. Arrange cauliflower stems on the baking sheet.
Sprinkle crushed cheese over the bottom of the dish and drizzle tomato sauce over top. Cover with tomato sauce and pat a layer of cauliflower over the top.
Bake in preheated oven for 50 minutes, until cheese is bubbly and bubbly flesh is golden brown.
How To Eat: Arrange the two large ends of large pasta into a single layer on a large pizza pan. Place skin side down on peel of pasta the top, pierce all sides with knife, and cut the large end into 1 inch pieces. Top with pasta quarters and top with cheese. Top with cauliflower and tomato sauce. Cover 2-3 hours. Serve with sliced fresh tomatoes and fresh basil.