Summary

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

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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.