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
Cauliflower Goulash with Freshly Grated Parmesan
Cauliflower Goulash with Freshly Grated Parmesan

Instructions

  1. 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.
  2. 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.
  3. Baked potatoes, my lemon potatoes or even grainy rice and of course a crunchy salad taste great with it.

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