Ingredients

• 1/2 diced yellow onion
• 4 large garlic cloves, diced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon of powdered paprika
• 2 teaspoons garlic powder
• 3 tablespoons of diced fresh cilantro
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon of restaurant style black pepper
• 1 teaspoon basil
• 1 1/2 teaspoons tuscan garlic seasoning
• 4 tablespoons olive oil, divided
• 45 ounces of traditional style Ragú® Pasta Sauce
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 2 tablespoons light brown sugar
• 1 large head cauliflower
• 19 ounces black beans
• 6 ounces feta cheese, tomato and basil
• 5 ounces fresh organic arugula

Instructions

1. Casserole Prep;.

2. Wash and Chop cauliflower into bite size pieces and set aside.

3. In a large skillet begin to saute’ onions and garlic for 3 minutes.

4. Add cauliflower and gently saute’ until just soft.

5. Sprinkle with tuscan garlic seasoning and crushed red pepper.

6. Stir gently for 1 minute.

7. Place sauté cauliflower in a glass casserole dish.

8. Strain and drain black beans and add to casserole dish and stir to mix the mixture.

9. Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.

10. Sauce Prep;.

11. In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.

12. Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.

13. Cover the mixture with sauce and top with tomato and basil feta cheese.

14. Bake at 400 degrees for 15 minutes.

15. Serve.