Summary

Ingredients

• 1 cauliflower
• 6 potato (s)
• 1 can tomato (s), (in pieces)
• salt
• pepper
• 50 g parmesan, rated (more or less dependin on taste)
• Nutmeg, grated
• Vegetable broth, instant

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Instructions

1. Clean the cauliflower and cut it into small pieces. I always put the cauliflower in salt water for half an hour.
2. Peel and quarter the potatoes.
3. Layer the potatoes and cauliflower in a saucepan. Season with salt, pepper, nutmeg and the vegetable stock. Add a little water and the tomatoes and cook over medium heat until the vegetables are soft. Finally sprinkle with the parmesan cheese.