Cauliflower Goulash with Freshly Grated Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg cauliflower
- 4 onion (s), red
- 2 cloves garlic
- 4 tomato (s), ripe
- 1 teaspoon tomato paste
- 1 cup parmesan, freshly grated
- 0.5 ½ cup olive oil
- salt
- Pepper from the grinder
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions, mix with the chopped garlic and some of the oil and place in a saucepan. Steam the onions until translucent. Divide the cauliflower into smaller florets and wash.
- Peel the tomatoes, cut into cubes and add to the onion-oil mixture with the cauliflower florets. Fry them briefly and then pour a glass of water over them. Season with salt, freshly ground pepper, a pinch of nutmeg and a teaspoon of tomato paste. Stir and cook for about 5 minutes. Just before the end of the cooking time, add the freshly grated Parmesan and the remaining oil.
- Baked potatoes, my lemon potatoes or even grainy rice and of course a crunchy salad taste great with it.
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