1 head cauliflower
1/4 c. sunflower seeds
1/2 tsp. cumin seeds
1/2 (4 oz.) can diced green chili peppers
1 clove garlic
4 tbsp. minced fresh parsley
3/4 c. water
1/2 c. shredded Mozzarella cheese

Cook the cauliflower until just tender and then break it into florets. The vegetable will be most tasty if you cook it in a vegetable steamer; but if you do not have one, boil it in a small amount of water. Either way, it should take about 10 minutes to cook.

Meanwhile, place the sunflower and cumin seeds in a blender and blend until gritty. Add the chilies, garlic, parsley, and water and blend until smooth. Place in a saucepan and simmer 5 minutes. Add the cauliflower and toss to coat well.

Transfer cauliflower and sauce to a greased 8 x 8 baking dish. Sprinkle with the cheese. Bake at 350 degrees for 10 minutes or until cheese is melted.