1/2 cup water

1 large head cauliflower, cut into small pieces

1/2 cup nutritional yeast, plus more for seasoning

Salt

Ground pepper

1. Heat a large pot over medium heat. Add oil and onions; cook stirring often until onions soften and begin to brown, about 7 to 10 minutes. Add garlic and red chili flakes, cook and stir for 1 minute. Add tomatoes, water, cauliflower, nutritional yeast, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to lift up any brown bits on the bottom of the pan.

2. Reduce heat slightly to medium-low, cover and simmer, stirring occasionally for 40 minutes. Remove from the heat and allow to sit for 15 minutes to thicken. Season to taste with 1/2 teaspoon salt, pepper and extra nutritional yeast.

Tasty tips

--To crush canned whole tomatoes, place them in a bowl and gently squeeze them with your hands or mash them with a potato masher.

--To add some protein to this recipe, add with the tomatoes 1 can of drained chickpeas or 1/2 block of mashed tofu.

--You can increase the umami flavor in the recipe by adding chopped black olives or sun-dried tomatoes; if you go this route, reduce the salt in the recipe.

--This recipe pairs well with garlic bread, whole wheat couscous or pasta, and salad.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)