So I heated some vegan margarine in a skillet, added some cauliflower florets, onions, and mushrooms, and cooked them until the onions were tender. Then I added some leftover tomato sauce, covered it, and cooked it until the cauliflower was soft. It wasn't tomato-y enough, so I added two tablespoons of tomato paste. Salt, o' course.
We had it on Naan bread. I added curry powder to mine. I loved this. Charlie said, "It's edible." ~sigh~
Marian Allen, Author Lady